Ingredients
Ingredients:
Pot Roast
Baby Yukon Potatoes
Carrots
Onions
Mushrooms
Canned tomatoes
Thyme
Bay Leaves
Garlic
Beef Broth
Red Wine
Preparation
Dust meat with salt, pepper, flour and brown in skillet with olive oil, garlic 4 cloves and bay leaves (3).
Transfer meat to crock pot and surround with veggies, placing potatoes in first. Don’t put the mushrooms in at this point.
Pour in one can of beef broth, one cane of diced tomatoes and 1/2 cup red wine.
Place 3 sprigs of thyme on top and salt and pepper.
Cook on low heat for 8 hours.
In the last 15 minutes add mushrooms.
Remove veggies and meat, and make gravy out of pan broth, straining off fat.
Enjoy!
