Crock Pot Roast

Serves 6
None Specified

3/4 tsp. kosher salt

1/2 tsp. coarse ground black pepper

1 tbsp. minced garlic

1 1/2 tbsp. paprika

1 tbsp. dried parsley

1/2 tsp. dried mustard

1 tbsp. cornstarch

3 lbs. boneless beef chuck 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 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 skillet used to brown 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 5-6 hrs. or LOW 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.

WINE SUGGESTION: Donati Family Vineyards Cabernet Sauvignon.