Crock Pot Roast

Crock Pot Roast

Serves 6


¾ tsp. kosher salt
½ tsp. freshly ground Kowalski's Black Peppercorns
1 tbsp. minced garlic
1 ½ tbsp. paprika
1 tbsp. dried parsley
½ tsp. dried mustard
1 tbsp. cornstarch
3 lb. Kowalski's Certified Akaushi Boneless Beef Chuck Shoulder Pot Roast
1 tbsp. Kowalski's Extra Virgin Olive Oil
1 cup diced onion
1 cup diced carrot
1 cup diced celery
2 tbsp. water
½ cup flour
6 oz. can tomato paste
½ cup dry red wine
½ cup beef stock
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  1. Whisk together first 7 ingredients (through cornstarch); sprinkle evenly on all sides of roast.
  2. In a large skillet, heat oil over medium heat; brown roast on all sides (about 15 min. total).
  3. Remove roast from pan; arrange in a slow cooker.
  4. Add vegetables and water to the skillet used to brown the roast; sauté for about 5 min., stirring to loosen browned bits from bottom of pan.
  5. Pour vegetables over meat in slow cooker.
  6. In a small mixing bowl, whisk together flour, tomato paste, wine and stock until smooth; pour over vegetables and meat in slow cooker.
  7. Cover; cook on high for 5-6 hrs. or low for 10-12 hrs.

Tasty Tip:

  • You can also substitute a 16 oz. pkg. of Kowalski’s Mirepoix (from the Prepared Produce Section) for the onion, carrot and celery called for in this recipe.