Yankee Pot Roast

Boston-style
Serves 12
Ingredients
  • 4 Tbsp Montreal Steak Seasoning
  • 5 lb beef chuck roast
  • 2 yellow onion minced
  • 4 cloves Garlic (minced)
  • ½ cup dry red wine
  • 2 cup of beef broth
  • 4 Tbsp Brown Sugar (packed
  • 1 Tbsp Onion Powder
  • 4 tsp Dried Oregano
  • 4 tsp Dried Thyme
  • 2 Tbsp Coarse Salt
  • 4 tsp Pepper
  • 2 tsp Sweet Paprika
  • 3 lb small potatoes 1/2-inch cubes
  • 1 lb of carrots peeled and cut into 1/2-inch pieces
  • 4 pieces celery stalks cut into 1/2-inch pieces
Directions
  1. Season the beef generously with steak seasoning. Braise beef until browned on all sides, about 5-6 minutes per side in skillet or on a grill. Transfer beef to a crock pot.
  2. Add the yellow onion. Cook about 6 hours on HIGH heat. Removing liquid for later use.
  3. Once beef is able to be pulled apart easily, shred or cut meat into smaller pieces; re-add saved liquid.
  4. Add wine, beef broth and dry seasonings. Combine.
  5. Preheat oven to 350F and bake potatoes, carrots, celey for 30-45 minutes until tender. Spray oil on the baking sheet or on the veggies as-needed.
  6. Move the veggies to the crockpot.
  7. Simmer on LOW heat for 1 or more hours.