Ingredients
>
3 lbs Nature's Promise® Angus Beef Chuck Roast
>
2 onions
>
2 dried bay leaves
>
3 sprigs fresh rosemary
>
1 (750 ml) bottle hearty red wine, such as a Chianti
>
1 lb carrots
>
4 stalks celery
>
2 tbsp butter
>
2 tbsp olive oil
Steps
1
Season beef with salt and freshly ground black pepper. Place in a large bowl with the onions, bay leaves and rosemary. Pour over the wine. Let the beef marinate, covered, in the refrigerator for at least 1 hour, or overnight.
2
Cut the carrots and celery into thick slices. Heat the butter and oil in a large saucepan and sauté the vegetables until soft, about 5 min. Add the meat, vegetables, and 2 cups of the marinade (discard the rest) to the slow cooker and cook on High for about 6 hours..
3
Remove the meat from the slow cooker and place on a cutting board. Cover with foil. Remove the bay leaves and rosemary sprigs. Using a hand blender, purée the vegetables and liquid until you get a smooth sauce. Slice the meat and toss with the sauce.
Tips
This pot roast is even better made a day or two in advance. Store covered in the refrigerator. Reheat slowly over low heat.
