Crockpot Pot Roast

My crockpot is probably the most under used appliance in my kitchen. Well, that and the waffle maker. Just incase their feelings were hurt, they are both being brought in to create this grand slam meal! This meat falls apart and paired with the crispy gigantic waffle fry, you can’t go wrong! The extra prep for this slow cooker meal guarantees deep roasted flavors instead of that “boiled meat” taste you can get with crockpots.

2.5-3 lb. Beef bottom round roast
1 tsp. coconut oil
10 carrots peeled and cut into chunks
1 onion – sliced
3 clove garlic – smashed
5 stalks celery – chopped
Leaves of 5 sprigs of thyme
1 6 oz. can tomato paste
1/2 cup red wine
1 28 oz. can peeled tomatoes in tomato juice
6 cups beef stock
Salt & pepper

1. 9 hours before you plan on serving, heat coconut oil over high heat in a large frying pan. Generously salt and pepper all sides of the roast and brown it on all sides. While browning, line crockpot with carrots in a single layer. Hold extras on the side.
2. Transfer the roast into the crockpot and add the rest of the carrots around it. Add onions, garlic, celery, and thyme to the frying pan. Sauté until fragrant. Add tomato paste and cook for 3 more minutes. Deglaze pan with wine and pour over the beef.
3. Add entire can of tomatoes to the crockpot and then pour beef stock over everything. If beef is still exposed, add enough water to cover. Set to low and cook for 8.5 hours.
4. When ready to serve, remove beef and carrots. Using an immersion blender, blend what is remaining in the crockpot into a delicious gravy. Cut the beef into thick slices and serve with the carrots slathered in gravy.

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