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Slow Cooker Pot Roast with Potatoes and Carrots
TAMING OF THE SPOON15Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. pot roast (boneless chuck eye, tied)
- kosher salt
- freshly ground black pepper
- 2 Tbsp. vegetable oil
- 1 medium onion (chopped medium)
- 1 small carrot (chopped medium)
- 1 rib celery (chopped medium)
- 2 cloves garlic (minced)
- 2 tsp. granulated sugar
- 1 cup low sodium chicken broth
- 1 cup low sodium beef broth
- 1 sprig fresh thyme (or 1 teaspoon dried thyme)
- 1/4 cup dry red wine
- 1 1/2 lb. carrots (cut into 1-2 inch pieces)
- 1 1/2 lb. small red potatoes (cut into halves or quarters if large)
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