Fall is full on here in the Midwest. The days are cooling but warm in the sun. The nights are crisp and cool and I wore a new sweater today!! Time for some comfort food and good wine! I like to take classic meals that we all know and love and can make in our sleep. Then I like to take a little twist and jazz them up or bring them into the 21st Century. Now I know I am not the first person to throw a bottle of wine (give or take a bit) into a crock pot but I don’t think it is done as much as the traditional cream of mushroom (which I happen to really like). The day I made this was the day we were out apple picking and going on a picnic and having all sorts of fun. I knew when we got home I was not going to want to make a big meal. Crock Pots are not my first choice to cook in. They do however have a place in a busy woman’s schedule and I do use them every now and then. More so in the fall. It was nice to come home and have the main dish ready to serve and I only had to make the Scalloped Potatoes Everyone DEVOURED the whole meal in a matter of only a few Ravenous minutes so I was glad that I had not slaved over a stove all day!
1 3lb pot roast or chuck roast
1 onion diced
3 celery stalks diced
3 carrots peeled and cut into large dice
1 can diced tomatoes
1 can tomato paste
to taste of each: salt, pepper, thyme, marjoram, onion and garlic powders
2 bay leaves
1/2 bottle of red wine (I used Cabernet Sauvignon
Salt and pepper the roast. In a dutch oven heat 1-2 tbs olive oil and sear the roast on all sides about 2 min each side.
Then place in a crock pot and add all remaining ingredients.
Cook on low for 5-6 hrs or high for 2-3 hrs. When meat is tender and can shred with a fork the meal is ready to serve!
Enjoy your hearty fall meal! Don’t forget to serve with the Scalloped Potatoes