Written by Lindsay Evans
Slow-Cooker Pot Roast with Carrots and Onions
5 carrots, peeled and cut into 1" chunks
1 large onion, roughly chopped
2 cloves garlic, roughly chopped
1 3-pound beef chuck roast
1-2 Tbls canola oil
1/2 tsp salt
1/2 tsp pepper
1/2 cup red wine or beef broth
1/2 cup water
Place the carrot, onion, and garlic in your slow cooker. Heat a large, heavy skillet over medium-high heat. When the pan is hot, add the canola oil and brown the roast on all sides (each side will cook about 2 minutes). Place the roast on top of vegetables in slow cooker. Sprinkle salt and pepper on top, then pour in wine and water. Cover and cook on low heat 8-10 hours.
Serve roast accompanied with carrots and onions. If desired, skim fat from drippings and make gravy.
By Lindsay Evans
Lindsay Evans is a mother, teacher, and freelance writer in north central Washington state. See her articles at eHow.com.