There are many variations of slow cooker roasts floating around. I like this one because it is easy and it makes a rich, flavorful sauce, and it is easy enough to throw together in the morning before you leave for work. Please grow fresh herbs in your garden, you’ll smell the difference when you walk in the door at 6 o’clock. Derived from my other favorite recipe HERE but it isn’t exactly quick and not quite as easy.
The veg: celery (with leaves), carrots, onions, potatoes. Feel free to throw in any root vegetables you like. I’d stay away from sweet potatoes as they get mushy.
The herbs: sing it with me, parsley, sage, rosemary and thyme
2 lbs. chuck beef roast (or your favorite protein)
1 large onion
1 cup chopped carrots (I throw in baby carrots without chopping)
3 sprigs of the following herbs, chopped leaves: rosemary, thyme, parsley,
3 leaves of sage, chopped
3 cloves garlic, crushed, smash, or throw in whole if you are in a hurry
2 cups broth, chicken works fine
1/4 cup red wine or red wine vinegar
1 teaspoon salt, pepper, garlic powder to taste
Rinse and pat dry the meat.
Layer the onions first, potatoes, carrots and celery, in that order.
Disperse herbs around the vegetables.
Sprinkle meat with sea salt, pepper, garlic powder on both sides, place on top of veggie bed.
Turn that dial to low for 8 hours and leave the house.