Pot Roast In Red Wine

• 1 splash Cooking Spray
• 2 pounds Beef Roast
• 1 Large Onion, Peeled
• 2 ounces Grated Carrot
• 1 cup Dry Red Wine
• 1 Bay Leaf
• 4 sprigs Thyme
• 1/4 cup Flat-Leaf Parsley, Chopped
• 2 Large Russet Potato, Peeled & Cut into 6 Pieces
• 2 Medium Carrot, Peeled & Sliced
• 1 pound Green Beans
• 8 ounces Mushrooms
• 1 dash Ground Black Pepper
• 3 slices Non-Fat Turkey Bacon

1. Lightly coat a large non-stick skillet with cooking spray. Add the turkey bacon and saute until it begins to crisp.
2. Add the beef, and brown on all sides.
3. Transfer turkey bacon and beef to a 3 1/2-quart or larger crockery slow cooker. Add onion, grated carrot, garlic, wine, bay leaf, thyme, and parsley.
4. Cover and cook on low for 5 to 6 hours or on high for 2 to 3 hours.
5. When beef is almost done, cook potatoes until almost tender (about 10 to 15 minutes).
6. Add carrots and green beans. Continue to cook for another 4 to 5 minutes.
7. Drain vegetables and keep warm.
8. Meanwhile, lightly coat a large non-stick skillet with cooking spray. Add the mushrooms and saute over high heat until they are tender and all liquid is absorbed.
9. Transfer beef to a carving board and let stand for 10 minutes before slicing against the grain to make thin slices.
10. Arrange beef slices on a heated serving platter. Discard clove-stuck onion, bay leaves, and thyme sprigs.
11. Stir cooked vegetables and mushrooms into pan juice of the slow cooker to warm. Spoon the vegetables and pan juices over the beef.
12. Season to taste with pepper and serve immediately.

spray, onion, carrot, red wine, bay leaf, thyme, flatleaf parsley, carrot, green beans, mushrooms, ground black pepper, bacon

Taken from www.epicurious.com/recipes/member/views/pot-roast-in-red-wine-581fc05e32d6607c5d3dd73a (may not work)