Merlot Pot Roast Crock Pot

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This pot roast is perfect served with creamy mashed potatoes.adapted from sunset magazine and submitted for zwt 5 for the france/ cajun region.

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Steps

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Rinse beef and pat dry.

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Sprinkle generously with black pepper.

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Melt butter or heat olive oil in a large non-stick skillet over high heat.

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Add beef and brown on all sides , 6 to 8 minutes total.

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Meanwhile , place the carrots , celery , onions , garlic , thyme peppercorns , and bay leaf in a 4 1 / 2 qt or larger crock pot.

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Mix to combine.

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Set beef and any juices over vegetables.

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In a small bowl , mix tomato paste and wine.

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Pour over meat and vegetables.

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Cover and cook until beef is very tender when pierced , 8-9 hours on low and 5-6 hours on high.

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If possible , turn meat over , halfway through cooking.

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With 2 slotted spoons , transfer meat to a serving platter , keep warm.

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Skim and discard any fat from cooking liquid.

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Turn cooker to high.

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In a small bowl combine cornstarch with 1 1 / 2 tbs water , pour into cooker and stir often until sauce is thickened , 10 -15 minutes.

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With slotted spoon , arrange vegetables evenly over meat in platter , pour sauce over meat and garnis.

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Ingredients

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chuck roast, black pepper, butter, carrots, onion, celery, garlic cloves, dried thyme, black peppercorns, dried bay leaf, merlot, tomato paste, cornstarch, fresh parsley