Crock Pot Roast

Serves 6
  • 3/4 tsp. kosher salt
  • 1/2 tsp. coarse ground black pepper
  • 1 tbsp. minced garlic
  • 1 ½ tbsp. paprika
  • 1 tbsp. dried parsley
  • 1/2 tsp. dried mustard
  • 1 tbsp. cornstarch
  • 3 lbs. boneless beef chuck shoulder pot roast
  • 1 tbsp. olive oil
  • 1 cup diced onion
  • 1 cup diced carrot
  • 1 cup diced celery
  • 2 tbsp. water
  • 1/2 cup flour
  • 6 oz. can tomato paste
  • 1/2 cup dry red wine
  • 1/2 cup beef stock

Whisk together the first 7 ingredients (through cornstarch); sprinkle evenly on all sides of roast. In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total). Remove roast from pan; arrange in crockpot. Add vegetables and water to the skillet used to brown the roast; sauté about 5 min., stirring to loosen browned bits of roast. Pour vegetables over meat in crockpot. In a small mixing bowl, whisk together flour, tomato paste, wine and stock until smooth; pour over vegetables and meat in crockpot. Cover; cook on high for 5-6 hrs. or low for 10-12 hrs.

Good to Know: Substitute 16 oz. container of Kowalski's Mirepoix (found in the Produce Department with the prepared produce) for the onion, carrot and celery called for in this recipe.