I’ve never made pot roast before!
3 pounds chuck roast
spice rub: salt, black pepper, allspice, smoked paprika, & Kona coffee rub.
1 cup (box) chicken-ginger, bone broth
28 ounces fire roasted tomatoes
1 celery stick, sliced very fine
5 cloves garlic
quartered red onion
1/2 cup red wine (McManus Petite Syrah)
1/2 tablespoon chopped, fresh marjoram
1 teaspoon dried rosemary
6 red potatoes
2 sweet onions
16 ounces mushrooms
salt, pepper, olive oil
Rub the spices all over the roast. Brown in a frying pan on all sides. Get it nice and brown and crusty. Put the quartered onion in the bottom of the slow cooker. Roast on top. Mix and put the rest of the ingredients in slow cooker. Cook on slow for 6+ hours. We made a gravy from the liquid after pulling the roast.
Quarter the potatoes and mix with pepper, salt, and olive oil.
Bake at 400 degrees for 1 hour.
Stir at about the halfway point.
Dice up the onions, slice up the mushrooms.
Caramelize the onions, and add in the mushrooms at the end to cook and brown.
Serve everything together. Eat delicious foods.