Slow Cooker Beef Roast

Ingredients and Weight:

• Beef roast (chuck roast, rump roast, or brisket), 3-4 pounds
• Olive oil, 1/4 cup
• Salt and pepper, to taste
• Dry red wine (optional), 1 cup
• Beef broth, 2 cups
• Carrots, peeled and chopped, 2 cups
• Celery, chopped, 2 cups
• Onions, chopped, 2 cups
• Garlic cloves, minced, 4
• Bay leaves, 2
• Thyme sprigs (fresh or dried), 1 tablespoon

Preparation Time:

• 15 minutes

Cooking Time:

• 8-10 hours on low or 6-8 hours on high

Difficulty Level:

• 1 (simple)

Preparation Method Steps:

1. Preheat a skillet over medium heat. Season the beef roast generously with salt and pepper.
2. Sear the roast on all sides in the hot skillet, about 3-4 minutes per side. This will create a flavorful crust.
3. Transfer the seared roast to a slow cooker.
4. If desired, pour the red wine into the skillet and let it simmer until reduced by half. Pour the reduced wine over the roast in the slow cooker.
5. Add the beef broth, carrots, celery, onions, garlic, bay leaves, and thyme to the slow cooker.
6. Cover and cook on low for 8-10 hours or on high for 6-8 hours.
7. Once the roast is tender and cooked through, remove it from the slow cooker and let it rest for 15 minutes before slicing.
8. Serve the roast with the cooked vegetables and drizzle with the sauce from the slow cooker.

Nutritional Information:

• Calories: 350 per serving
• Fat: 20 grams
• Protein: 30 grams
• Carbohydrates: 25 grams
• Fiber: 5 grams

Dish Characteristics:

• Tender and juicy beef roast
• Savory and flavorful sauce
• Rich and hearty
• Easy-to-make and perfect for a special occasion

User Comments:

• "This roast was absolutely delicious. The meat was so tender and the sauce was rich and flavorful."
• "I love how easy it was to make. I just threw everything in the slow cooker and let it cook all day."
• "This is a crowd-pleaser. My guests raved about it."
• "The leftovers are just as good as the first day."

Special Precautions and Tips:

• If you don't have red wine, you can use additional beef broth or water.
• If you want a thicker sauce, you can mash some of the vegetables and stir them into the sauce.
• If you are using a rump roast or brisket, you may need to trim off some of the fat.
• Let the roast rest before slicing to allow the juices to redistribute.