Wednesday, March 2, 2011

Pot Roast

3 lb beef roast
1 cup baby carrots, halved on the diagonal
1 cup celery, chopped
6 cloves of garlic, crushed
1 medium onion, minced
1 shallot, minced
3 sprigs fresh rosemary
1 cup beef stock
1 cup good red wine
2 Tbls tomato paste
1/2 Tbls salt
3/4 tsp freshly ground black pepper

Place roast in a 5-qt crock pot. Add carrots, celery, garlic, onion, shallot, and rosemary.

Combine stock, wine, tomato paste, salt and pepper. Pour over the roast.

Cook on low for 8-10 hours.

I'm serving this tonight with baked potatoes and steamed broccoli!

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