Braden Family Cookbook
POT ROAST SLOW COOKED CB & Cook’s
Experimental as of 1/16/06
Heat oil in a heavy skillet or Dutch oven over high heat. Brown meat thoroughly. Reduce if smoky. Reduce heat to medium, add carrot, onion and celery and cook for 5 minutes. Add garlic and sugar, cook for 1 minute. Add stock(s) thyme and bring to boil. Pour into slow cooker. Put meat on top and add enough water to come ½ way up the side of the beef. Cook according to cooker instructions.
Transfer meat to warmed platter. Strain sauce, settle and remove fat. Add red wine, boil to reduce a little and add salt & fresh ground pepper to taste.