Slow-cooker Pot Roast
Make dinner and use the extras to make a different meal.
Yield: Makes 4 to 6 servings
2 (2 1/4- to 2 1/2-lb.) eye-of-round roasts, trimmed
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 (1-lb.) package baby carrots
1 (14.5-oz.) can petite diced tomatoes
1 cup chopped celery
1 cup beef broth
1/2 cup dry red wine
4 garlic cloves, chopped
1 teaspoon dried thyme leaves
1/2 teaspoon dried marjoram
1. Rub roasts evenly with 2 tsp. salt and 1 tsp. pepper.
2. Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-qt. slow cooker. Add carrots and remaining ingredients.
3. Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from slow cooker; shred 1 roast, and serve with 2 cups vegetable-and-gravy mixture. Shred remaining roast. Store remaining roast and 2 cups vegetable-and-gravy mixture in separate airtight containers in refrigerator up to 3 days or freeze up to 2 months.