Pot Roast and Vegetables

Pot Roast and Vegetables:

4 lb boneless beef top round roast

1 tbsp of Italian seasoning (or Beau Monde seasoning if you have it works too)

2 tbsp olive oil

2 tsp salt

1 tsp pepper

2 onions, roughly chopped

2 cloves garlic, minced

1 cup sliced celery

2 1/2 cups of coarsely chopped carrots

3 large potatoes, quartered

1/2 cup dry red wine (Cabernet)

1/2 cup beef broth

2 tsp brown sugar

Set your crock pot on low.

In a large dutch oven, heat up the olive oil. Pat down your roast, place it in the pot and brown it on med-high, evenly. Remove the roast and season it with the salt and pepper and the Italian seasoning. Pour 1/2 of the red wine, 1/2 of beef broth, brown sugar, and garlic in to the crock pot. Place the roast into the center of the crock pot and spread the carrots, celery, onions, and potatoes around the sides. Pour the other half of the red wine and beef broth over the top. Close the lid and let the roast cook on low for 8-10 hours (or high for 4 hours and low for 2-3 hours). Make sure the meat is fully cooked before you serve. Serve with the vegetables from the crock pot and a glass red wine.