Classic Pot Roast

Ingredients:

1(2-4lb) Beef Roast (I used Chuck Roast)
2 tablespoons vegetable oil
1 large yellow onion peeled and cut in large pieces
3 large carrots, peeled and cut in chunks
3 stalks celery, cut in chunks
4 sprigs thyme (I used about 4 tsp dried thyme)
2 bay leaves
8 black peppercorns
1 (6oz) can tomato paste
3 cups red wine
4 cups beef stock (I used whatever stock I have on hand)
Salt and Pepper to taste


Instructions:
1.Preheat oven to 175F (skip this step if you use slow cooker)

2.Preheat heavy bottom pan on stove top at medium-high heat. Season roast with freshly ground pepper. Add oil to pan until hot.

3.Add roast and sear on all sides: remove from pan. Add onion, carrots, celery, thyme, bay leaves and peppercorns to pan; allow vegetables to caramelize.

4.Add tomato paste and cook 2 to 3 minutes. Deglaze pan with red wine and cook another 2 to 3 minutes.

5.Add roast back to pan and add beef stock. Place pan in oven or transfer all ingredients into slow cooker.

6.Braise for approximately 6 hours, until fork tender.

Add saute mushroom to finished product if you want- make it more yummy :) !