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Harvest Pot Roast Recipe

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This recipe for Harvest Pot Roast is from The Van Sickle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 pounds boneless chuck roast, trimmed and blotted dry
1 tsp. dried thyme
½ tsp. salt
¼ tsp. pepper
1 Tbsp. Canola oil
1 medium onion, thinly sliced
1 Tbsp. Tomato paste
2 Tbsp flour
½ c red wine
½ c beef broth
4 medium carrots, peeled and quartered lengthwise, cut into 1 inch pieces
3 celery, cut into 1 inch pieces
1 ½ pounds new potatoes, quartered

Directions:
Directions:
1. Sprinkle roast with ¼ tsp. thyme, salt and pepper. Heat oil in skillet over medium-high heat. Cook roast 1-2 minutes per side or until brown; transfer to slow cooker.
2. Reduce heat to medium and add onion to skillet; cook 3 minutes or until softened. Stir in tomato paste and cook 1 minute, stirring constantly. Stir in flour and cook stirring constantly, for 1 minute. Whisk in wine, broth and ½ cup water, bring to boil. Pour liquid into slow cooker over beef and cook on HIGH for 6 hours or LOW for 8 hours.
3. When there is 3 hours cooking time remaining on HIGH or 4 hours on LOW, remove meat from slow cooker and stir in carrots, celery, potatoes and remaining thyme. Return meat to slow cooker and cook fro remainder of time.
4. Remove meat from slow cooker, slice. Stir remaining ¼ tsp. salt into liquid. Serve roast with vegetables and sauce.

 

 

 

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