Beef Pot Roast with Vegetables

Is it a fall or winter Sunday night? Do you want an incredibly delicious, heart warming, soul comforting meal but you have a ton of things to do during the day and no time to cook? You are in luck! This meal takes around ~15-20 minutes to prep and then cooks itself while you are running whatever errands you have (or drinking at a bar, because, no judgment here).

Ingredients: (serves 3)

  • Beef chuck roast (~1lb)

  • Potatoes (3-4)

  • Carrots (3-5)

  • Bell pepper (2)

  • Crushed tomatoes (1 can)

  • Red wine (1/2 cup)

  • Olive oil

  • Ground rosemary

  • Salt & pepper

1. Pat dry your beef and season each side with salt & pepper
2. Clean and chop your vegetables into 1 inch pieces
3. On a hot oiled skillet, sear both sides and all edges of the beef so that the exterior has a nice crisp brown
4. Place the vegetables in the crock pot and top with the wine and can of crushed tomatoes. Season with the rosemary and salt & pepper and stir all ingredients
5. Place the seared beef on top of everything inside of the crockpot, cover, and cook on high for 4-5 hours. Do not lift the lid of the crockpot until it has cooked at least 4 hours
6. Plate the vegetables and portion the meat. Serve hot