Slow Cooker Pot Roast

Slow-cooker Pot Roast

(southernliving recipe)

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.

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