Using a large hot skillet to brown and unthaw the roast quickly, you can then add red wine to de-glaze the pan and form the basis of a sauce. After you add the beef, wine, and vegetables to a slow cooker and set it for 4 hours on high, you’ll have dinner right on time. I like to cook my potatoes separately (recipe for mashed cheddar potatoes given at bottom), but if you like them in the slow cooker, add a 3 or 4 you’ve peeled and cut into 2-inch pieces right along with the carrots and onions.
COOK’S NOTE: You can sub 3 good-sized sprigs of rosemary for the thyme and bay. Add one on top of the first (bottom) layer of vegetables and two on top of the meat. Copyright Alyce Morgan, 2015. All rights reserved.