BEEF POT ROAST – SLOW BRAISED IN THE OVEN OR COCKPOT/SLOWCOOKER

Ingredients

• 3 to 5 lb Beef Chuck Pot Roast – 3.25 – 4.25 lb package $26.46 avg price
• 1 lb Whole Carrots – 1lb bag $0.98 (cut into rounds ¼ inch thick)
• 4 Stocks of Celery – Marketside Fresh Celery Sticks – 1.6 oz $1.97 (cut half-moons ¼ inch)
• 1 lb Potatoes – Yellow Potatoes Whole Fresh, 5lb bag - $3.77 (cut into ½ inch cubes)
• 1 Med/Large Onion – Fresh whole Sweet Onion - $1.01 (large dice)
• 3 32 oz Unsalted Beef Broth/Stock – GV Beef Broth $1.37 each
• 2 10.5 oz Cans Campbell’s Condensed French Onion Soup - $1.72 each
• 1 Cup Red Wine – 14 Hands Columbia Valley Hot to Trot Red Blend - $7.48
• 3 Tablespoons Minced Garlic - Spice World Minced Garlic $2.97 (8 oz jar - staple always on hand)
• Garlic Salt for seasoning
• Ground Black Pepper
• Beef Rub or other seasonings
• Optional Items:
• For low carb options: replace the potatoes with turnips.
• 1 lb bag Fresh Turnip Root - $2.48 (cut into ½ inch cubes)
• 1 8 oz Fresh Sliced Baby Bella Mushrooms - $2.48
• 1 12 oz GV Frozen Sweet Peas - $0.98
• Fresh cut Thyme - $1.98 (Add like 4 or 5 sprigs)

Directions

1. If using the oven to braise, heat the oven to 350 degrees. If using a slow cooker or crockpot, you will need to start this in the morning to have it ready for dinner. (I have found if I am making this in the slow cooker to prep all the veggies the night before and store them in Ziplock bags in the fridge.)
3. You will want to pull the meat out of the fridge and rest on the counter with the seasoning on it. It needs to come up to room temperature, the seasonings will seep deeper into the meat (about 30 minutes). Place the meat in a large roasting pan, add the onions, minced garlic, and then the 2 cans of French Onion soup (not diluted). Then add the 3 Unsalted Beef Broth/Stock and red wine. Put into the oven for 3 hours. If using the crockpot or slow cooker, you would add all the same ingredients and set it to low if starting in the morning or high if you want to cut down the cooking time to 4 to 6 hours.
5. After 3 hours you want to turn the meat over in the flavored stock and let it go for 30 more minutes. Now you want to start adding your veggies and thyme (if using). For the slow cooker, you would want to do this after 3 hours on high or after 6 hours on low. Check the meat with a spoon and ready when it falls apart.

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