Merlot Pot Roast (crock Pot)

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 6
• 1 (3 -3 1/2 lb) tied fat-trimmed boned beef chuck roast
• black pepper
• 1 tablespoon butter or 1 tablespoon olive oil
• 3 carrots, peeled and cut into 1/2 in thick, 2 in long sticks
• 1 large onion, peeled and chopped
• 2/3 cup celery, chopped
• 3 garlic cloves, minced
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black peppercorns
• 1 dried bay leaf
• 1 cup merlot or 1 cup other red wine
• 1/3 cup tomato paste
• 1 1/2 tablespoons cornstarch
• 1 tablespoon fresh parsley, chopped

Recipe

• 1 rinse beef and pat dry. sprinkle generously with black pepper. melt butter or heat olive oil in a large non-stick skillet over high heat. add beef and brown on all sides, 6 to 8 minutes total.
• 2 meanwhile, place the carrots, celery, onions, garlic, thyme peppercorns, and bay leaf in a 4 1/2 qt or larger crock pot. mix to combine. set beef and any juices over vegetables.
• 3 in a small bowl, mix tomato paste and wine. pour over meat and vegetables.
• 4 cover and cook until beef is very tender when pierced, 8-9 hours on low and 5-6 hours on high. if possible, turn meat over, halfway through cooking.
• 5 with 2 slotted spoons, transfer meat to a serving platter, keep warm. skim and discard any fat from cooking liquid. turn cooker to high. in a small bowl combine cornstarch with 1 1/2 tbs water, pour into cooker and stir often until sauce is thickened, 10 -15 minutes.
• 6 with slotted spoon, arrange vegetables evenly over meat in platter, pour sauce over meat and garnish with chopped parsley; serve hot.