On a chilly winter’s night after a long day at work there is nothing quite like a delicious pot roast waiting for you when you walk in the door. This recipe is simple, flavourful and easy to prepare.
1 blade roast, approx. 3-4 pounds (budget 1/2 pound per person)
1 cup of red wine
1 tsp worcestershire sauce
1 cup of chopped cremini mushrooms
2 sliced portobello mushrooms
1/4 spanish onion, chopped
3 cloves of garlic, chopped
2 tablespoons butter
Salt and pepper to taste
Take the roast out of the fridge and pat it dry. Season with some salt and pepper and let it sit.
Saute chopped onion and garlic in butter.
Sear roast in pan with onion and garlic, about 2 mins per side.
In slow cooker, add red wine, worcestershire sauce and 1/2 cremini and portobello mushrooms.
Add roast, onions, garlic and any pan drippings to slow cooker. Add remaining mushrooms.
Turn slow cooker on low heat for minimum 6 hours. Remove roast from slow cooker and let rest for 15 minutes. Reduce liquid and make your favourite gravy. Slice or shred the beef alongside some roasted veggies and enjoy!