Making Mama's Kitchen: Slow Cooker Pot Roast with Red Wine & Root Vegetables

Nothing says "I'm ready for fall!" like a pot roast with root vegetables. This one-pot-wonder is easy to make in the morning and let the slow cooker work it's magic while you enjoy the day! All the rain and cooler weather this weekend had me craving this belly-warming comfort food classic.

Slow Cooker Pot Roast with Red Wine & Root Vegetables

Ingredients:
-3 lb. chuck roast
-1 T. olive oil
-2 turnips, peeled and chopped
-2 handfuls baby carrots (or 2 large carrots, peeled and chopped)
-2 parsnips, peeled and chopped
-1 large onion, chopped
-1 T. minced garlic
-1 c. red wine (can substitute beef broth or water to make this more family-friendly!)
-2 T. Worcestershire sauce
-1 tsp. each: garlic salt, onion powder, black pepper, lemon pepper, oregano, thyme, rosemary, basil, and cumin

Directions:

1. In a small bowl, combine spices and stir to mix. Sprinkle and rub in about half of the spice mixture over the roast. Set the other half aside.

I always love an excuse to use my mortar & pestal

2. In a large pan, heat 1 T. olive oil over medium-high heat until oil starts smoking. Place the roast in the pan of hot oil to sear. Brown each side for 4-5 minutes. **You can skip this step to save time, but it really does help hold in the juices and give the roast a nice color.

3. In the meantime, peel and chop the vegetables and arrange in the bottom of a slow cooker. After roast is seared on all sides, place in slow cooker on top of vegetables.

peel turnip, cut into large chunks

peel parsnip, cut into thick slices

cut onion into large chunks

toss in baby carrots, or large slices of large carrots

4. Add red wine, Worcestershire sauce, and minced garlic to the remaining spice mix and pour over the roast.

**Since I had to work the next day, I decided to get a headstart and do most of the work the night before. I stored it in the fridge over night and the next day all I had to do was....**

5. Cook on low for 10 hours, or high for 6-8 hours. Serve roast with vegetables and pan juices.