Pot Roast

So, I finally busted out the slow cooker. We got it for a shower gift back in March and I've been meaning to use it. There have been a few times I was going to put it to use, but it was too late in the day for a 'slow' cooked meal.

Being that I'm such a chicken girl, I decided to go the roast route. I found a recipe on Williams-Sonoma and doctored it to our liking (my changes in bold).

It ended up being sooo tasty. When I took the roast out of the slow cooker to slice, it was falling apart. Again, sorry these pictures aren't pretty. I'm working on it!!

Enjoy!

Ingredients:
1 yellow onion, finely chopped (I used a large onion)
4 carrots, peeled and finely chopped
1 lb. red-skinned potatoes, cut into 1/2-inch pieces
1 1/2 cups beef stock (1 cup low sodium beef stock and 1 cup red wine)
1 cup tomato sauce
1 garlic clove, crushed
3 fresh thyme sprigs
1 bay leaf
1 beef rump roast, 3 to 4 lb.
Salt and freshly ground pepper, to taste
1/4 cup all-purpose flour
1 Tbs extra-virgin olive oil
1 1/2 cups frozen corn

Directions:
Put the onion, carrots, potatoes, stock, tomato sauce, garlic, thyme and bay leaf in a slow cooker and stir to combine.

Season the roast with salt and pepper. Put the flour in a large bowl, add the roast and toss to coat evenly.

In a large sauté pan over medium-high heat, warm the olive oil until nearly smoking. Add the roast and brown on all sides, 3 to 4 minutes total. Transfer to the slow cooker, cover and cook on high for 6 hours according to the manufacturer’s instructions.

Transfer the roast to a carving board, cover loosely with aluminum foil and let rest for 5 minutes. Add frozen corn to the slow cooker and stir. Slice the meat and arrange on a warmed platter. Remove the bay leaf and serve the vegetables and sauce alongside. Serves 6 to 8.