Imagine opening the front door after a long day to be greated with this aroma!! It is worth the 30 minutes of prep in the morning or the night before.
Ingredients:
1 red bell pepper -- cut 1" pieces
3 1/2 lb(s) pot roast
3/4 cup(s) red wine
6 potato(es) -- small white/red, cut in half
3 whole carrots -- scrubbed and cut 1" pieces
1 cup(s) onion -- diced
3 1/4 cup(s) beef broth
2 tbsp fresh sage -- cut 1/4" pieces
2 tsp thyme -- or 2 Tbsp. fresh
Directions
Prep Work: Chop onions, celery, and peppers. Store together.
1. Chop all vegetables and leave on cutting board.
2. Heat 1 Tbsp. olive oil in a skillet on medium-high and lightly brown roast on all sides. Transfer to slow cooker pot.
3. Add wine to skillet, scrape bottom of pan to get all drippings from the meat, and pour over roast in slow cooker.
4. Add vegetables, broth, sage, thyme. Cook on low 8 hours or until tender.
Serving Suggeation: To make gravy, place 1 c. of liquid from meat in skillet on medium-low heat. Whisk in flour and liquid alternatively until gravy reaches desired thickness.
