2 Tbsp. olive oil
3-4 pound boneless, trimmed chuck or rump roast
Salt and pepper
2 large onions, chopped
Lots of baby carrots
1 stalk celery, sliced thin
1 cup red wine or beef broth
1 tsp. dried thyme
1 cup canned crushed tomatoes
2 Tbsp. minced Italian flat leaf parsley
1 tsp. salt
¼ tsp. freshly ground pepper
2 potatoes, cut into quarters
1. Lightly spray slow cooker with vegetable spray
2. Salt and pepper the meat
3. Heat the olive oil in a non-stick pan over medium-high heat. Brown the meat
evenly on all sides. Put in slow cooker and add potatoes.
4. Add the onions, carrots, and celery to the skillet and cook for 7-8 minutes over
medium heat until the onion is soft. Add the wine or broth and cook for two
minutes. Stir in the tomatoes, thyme, parsley, salt and pepper. Bring to a simmer
and cook for 2 minutes. Pour over the meat and potatoes in the crock pot.
5. Cover and cook on low, 9-10 hours.