I love using my crock pot! Especially on days when I don't want to cook. This recipe was intended for a dutch oven, but I don't have one, so I adapted it for my crock pot! I was a little nervous at first, but it worked!
1 whole 3-4 pounds Chuck Roast
2 Tablespoons Olive Oil
2 whole Onions
1 small bag of baby carrots
Salt To Taste
Pepper To Taste
1 cup Red Wine
2 cups Cups Beef Stock
3 sprigs Fresh Rosemary, or more to taste
Heat a large pan over medium-high heat. Then add a drizzle of olive oil to the bottom.
Cut two onions in half.
When the oil in the pot is very hot , add in the halved onions, browning them on one side and then the other. Throw onions into crock pot/
Next, put the carrots in, brown them for about 1 minute. When finished, add to crock pot.
Salt and pepper the meat'. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Add to crock pot.
With the burner still on high, 1 cup of red wine to deglaze the pan. Pour over roast in crock pot.
Cover with 2-3 cups of beef broth or stock. You may need to stir up the pot, so that the liquid is covering the meat. Add a few sprigs of fresh rosemary on top.
Cook on high for 3-4 hours, or until the meat will fall apart! Serve with Roasted Parmesan Potatoes!