Slow-Cooker Pot Roast with Root Vegetables

• Meat

  • 4 lbs Chuck, boneless Roast

• Produce

  • 2 Bay leaves
  • 4 Carrots, large
  • 2 stalks Celery
  • 1 Onion, large
  • 4 Parsnips

• Canned Goods

  • 1 14-ounce can Beef broth, low sodium

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

• Dairy

  • 3 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1/2 cup Red wine

• Other

  • Disposable slow cooker liner

Found on reynoldskitchens.com

Description

Ingredients

• 4 pounds boneless chuck roast, trimmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 large carrots, peeled and cut into 3-inch lengths
• 4 parsnips, peeled, quartered lengthwise and cut into 3-inch pieces
• 2 stalks celery, finely chopped
• 1 large onion, finely chopped
• 2 bay leaves
• 1 14-ounce can low-sodium beef broth
• 1/2 cup red wine
• 3 tablespoons unsalted butter, softened
• Disposable slow cooker liner

Directions

• Step 1 Place the disposable slow cooker liner inside a 5- or 6-quart slow cooker bowl. Fit liner snugly against the bottom and sides; pull top of liner over rim of bowl. Step 2 Place the roast in slow cooker and sprinkle with salt and pepper. Step 3 Add the carrots, parsnips, celery, onion, and bay leaves around the roast and pour the broth and wine over the meat and vegetables. Step 4 Cover and cook on low for 10 hours. Step 5 Remove meat from slow cooker to slice. Serve on a platter with vegetables. Pass the broth mixture. Makes 8 to 10 servings.