Name: Slow Cooker Pot Roast with Peas and Asparagus
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; lb. beef chuck boneless pot roast -; Kosher salt -; Freshly ground black pepper -; 2 bay leaves -; 2 c. dry red wine -; 1 c. low-sodium chicken broth -; 28 oz. crushed tomatoes -; 1 tbsp. tomato paste -; 4 cloves garlic, crushed and peeled -; 2 large onions, peeled and cut into quarters -; 1 lb. asparagus, bottom ends trimmed -; 12 oz. frozen peas -

Slow Cooker Pot Roast with Peas and Asparagus

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Slow Cooker Pot Roast with Peas and Asparagus

1. 2 tbsp. extra-virgin olive oil -

2. lb. beef chuck boneless pot roast -

3. Kosher salt -

4. Freshly ground black pepper -

5. 2 bay leaves -

6. 2 c. dry red wine -

7. 1 c. low-sodium chicken broth -

8. 28 oz. crushed tomatoes -

9. 1 tbsp. tomato paste -

10. 4 cloves garlic, crushed and peeled -

11. 2 large onions, peeled and cut into quarters -

12. 1 lb. asparagus, bottom ends trimmed -

13. 12 oz. frozen peas -

How to cook deliciously - Slow Cooker Pot Roast with Peas and Asparagus

1. Stage

In a large skillet over high heat, heat oil. Dry meat with paper towels and season generously with salt and pepper. When pan is hot but not smoking, sear meat on all sides, 3 to 5 minutes on each side.

2. Stage

Meanwhile, in the bowl of a slow cooker, add salt and pepper, bay leaves, wine, broth, crushed tomatoes, tomato paste, and garlic. Mix together and add onions and pot roast,then cook on low for 9 hours.

3. Stage

Fill a large skillet halfway with water and bring to a boil. Season with salt and cook asparagus for 3 to 5 minutes, then remove with slotted spoon and transfer to a platter. Add frozen peas and cook until warmed through, 2 minutes. Remove with a slotted spoon to the same platter.

4. Stage

Remove meat and onions from the braising liquid and transfer to a cutting board. Slice meat into 1/2" thick pieces, then skim top layer of fat from braising liquid and discard. Serve meat with vegetables and top with braising liquid as sauce.