This recipe offers a delightful twist on the classic pot roast, incorporating rich flavors and a tender texture.
Season the beef roast with salt and pepper, then coat it evenly with flour.
Ensure the flour coating is even to help with browning and thickening the sauce.
Heat olive oil in a large skillet over medium-high heat.
Use a skillet with a heavy bottom for even heat distribution.
Sear the beef roast on all sides until browned, about 2-3 minutes per side.
Searing locks in the juices and adds a rich flavor to the roast.
Transfer the seared beef roast to the slow cooker.
Place the roast in the center of the slow cooker for even cooking.
In the same skillet, sauté the onions, carrots, and celery until softened.
Scrape the bottom of the skillet to incorporate any browned bits into the vegetables.
Add garlic, diced tomatoes, red wine, red wine vinegar, and bay leaves to the skillet. Bring to a simmer.
Simmering the sauce helps meld the flavors together.
Pour the sauce over the beef roast in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
Cooking on low heat ensures the meat becomes tender and flavorful.
Remove the beef roast from the slow cooker and place it on a serving platter. Cover to keep warm.
Letting the roast rest allows the juices to redistribute.
Pour the cooking juices into a saucepan and simmer for about 10 minutes to reduce and thicken.
Reducing the sauce intensifies its flavor.
Serve the beef roast with the reduced sauce drizzled over the top.
Garnish with fresh herbs for a touch of color and added flavor.
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