Bk'S Slow Cooker Pot Roast
- 1 3lb Pot/Chuck Roast
- 1 large white onion
- 1 can diced stewed tomatos
- 1 can white beans (drained)
- 3 cloves garlic
- 2 tbl olive oil
- 2 tbl fresh thyme/1 tbl dried
- Salt/Pepper to taste
- Get your slow cooker ready in the "on/high/low" position depending on how much time you have to cook. Heat a large skillet over med-high heat. Meanwhile, take your onion and do a rough chop. It doesn't have to be perfect. Liberally salt and pepper your beef both sides. Place oil in the hot pan and place the beef in the pan for about 12 minutes each side or until each side is very dark in color. Place 1/2 the onion in the bottom of the slow cooker along with the garlic. Place the browned beef on top of the onion. Take remaining onion, stewed tomatoes, white beans and thyme and place on top of the beef. Deglaze skillet with beef broth or red wine and add to the cooker. Cover and cook... high for 4-5 hours; low for 6 hours or longer. Beef should be fork tender before removing from slow-cooker. When done, remove and let stand for 10 minutes before serving. Take remaining sauce and place over favorite veggies or potatoes. Count the smiles.
roast, white onion, tomatos, white beans, garlic, olive oil, salt
Taken from www.epicurious.com/recipes/member/views/bks-slow-cooker-pot-roast-1250117 (may not work)