Divine Slow Cooker Pot Roast

It is spring, but it is cloudy and windy out here in New England. It is also Sunday, so it is perfect for a pot roast. Curl up with a good book or an old movie and let your dinner cook all day.

Divine Slow Cooker Pot Roast

3-4 lb. beef shoulder

olive oil for searing

a couple of potatoes, sliced

1/2 onion, chopped

8-10 mushrooms, whole or sliced

4-6 cloves of garlic, halved

2 pinches thyme

1 bay leaf

1 cup red wine

1/2 cup beef broth

2 spoonfuls sour cream (I like light)

Salt and pepper the beef.
Sear the beef in olive oil on all sides.
Layer the potatoes and onion in the bottom of the crock pot.
Add the beef, mushrooms, garlic, thyme, bay leaf.
Pour the wine and broth over the top.
Cook on low for 8-10 hours until beef falls apart.
Stir in the sour cream the last 30 minutes to thicken the gravy if needed.

Options: Add in carrots and/or a can of diced tomatoes.

Make it a meal: Serve with steamed green beans with herb butter (see recipe)

Wine: Cabernet Sauvignon or Shiraz