Pot Roast

Ingredients

2.5 lb. chuck roast
2 medium yellow onion, peeled and halved
5 medium carrots, peeled and sliced into 2-inches
1 cup crimini mushroom, washed and sliced
8 cloves garlic
1/4 cup red wine
1 cup beef stock
1-2 sprigs thyme
1-2 sprigs rosemary
salt and pepper to taste

Instructions

• Sprinkle kosher salt or plain sea salt into the cavity, over the back and sides of the roast.  Add freshly ground black pepper
• Heat a large pot over medium high heat. Add 3 tablespoons olive oil
• Once the oil in the pot is hot, add in the onions.  Brown each side for 1 minute.  Remove and set aside
• Throw the carrots in the same pot and toss them until slightly brown.  Remove from the pot and set aside
• Add a tablespoon or two of olive oil into the pot and make sure it's hot.  
• Sear the meat about a minute or two on each side.  Make sure both sides are nice and brown.  Set aside meat.
• Deglaze the pot by adding the red wine, once wine has reduced by about half, add the beef stock and simmer for a minute or two. 
• Now transfer the browned meat to the crockpot, add the wine and stock mixture.
• Add the onions, carrots, mushrooms, garlic, sprigs of fresh thyme and rosemary - see below!
• Set your crockpot to Medium temperature, cook it for 6 hours and you will have this tender and "melts in your mouth" delicious pot roast!
• Sides: Roasted sweet potatoes or mashed potatoes