Slower The Better

Slow Cooker Italian Pot Roast
Recipe by Chef George Hirsch | Makes 8 servings

4 pounds chuck roast
1 onion, chopped
6 cloves garlic, peeled and chopped
3 carrots, chopped
1 stalk celery, chopped
2 cups San Marzano plum tomatoes, crushed with juice
6 ounce tomato Paste
2 Teaspoons each, basil, oregano, thyme
1/2 cup red wine
2 bay leaves
1 teaspoon sea salt
Fresh ground black pepper, to taste
3 potatoes, peeled and cubed

Pre heat a pan, add a little olive oil and sear meat on all side. If the slow cooker has a sear option use directions for browning.

Add all remaining ingredients to the slow cooker. 

Cover and cook on low setting for 8 to 10 hours. 

Serve with al dente Rigatoni Pasta.