Yankee Pot Roast

• 3 whole Onions, Sliced
• 3 whole Carrots, Peeled And Cut Into Small Chunks
• 3 stalks Celery, Diced
• 4 cloves Garlic, Smashed
• 5- 1/2 pounds Pot Roast
• 2 Tablespoons Olive Oil
• 1/2 cups Red Wine
• 2 cans (10.75 Oz. Can) Beef Stock
• 4 whole Gingersnap Cookies Crushed
• 1- 1/4 cup Water
• 1/2 cups Cola
• 1 bunch Bouquet Garni (Fresh Thyme, Rosemary And Bay Leaves)
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• Salt And Pepper

1. Add vegetables to the slow cooker.
2. Season meat with salt and pepper.
3. Heat olive oil in a skillet over medium high heat.
4. Brown meat on all sides and place in the slow cooker atop the vegetables.
5. Deglaze the skillet with wine and half of the beef stock.
6. Add crushed gingersnap cookies and cook on low heat until they are dissolved.
7. Add the mixture to the slow cooker with the remaining liquids and the bouquet garni.
8. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.
9. When the meat is done, remove and set aside.
10. Remove bouquet garni from the slow cooker and discard.
11. Remove vegetables with a slotted spoon and place in a serving dish or on a platter.
12. Melt butter in a medium saucepan over medium heat.
13. Add flour and whisk to make a roux.
14. Add about all of the sauce from the slow cooker, mix well, bring to a boil stirring constantly lower heat, and cook until thickened.
15. Add salt and pepper to taste.
16. Pour gravy into a gravy boat and serve over sliced meat and vegetables.

onions, carrots, stalks celery, garlic, olive oil, red wine, stock, water, bouquet garni, butter, flour, salt

Taken from tastykitchen.com/recipes/main-courses/yankee-pot-roast/ (may not work)