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Export 17 ingredients for grocery delivery
Step 1
Season the pot roast with salt and pepper.
Step 2
Place a large and heavy skillet over high heat and add canola oil.
Step 3
Once hot, add the pot roast and brown it on all sides, 3-5 minutes on each side. Should be nicely browned. Set aside.
Step 4
Add the diced onion to the same pan and cook for 1-2 minutes.
Step 5
Add the garlic, thyme, rosemary, oregano, stir and cook for 2 minutes.
Step 6
Add ½ cup of the wine and scrape the bottom of the pan very well.
Step 7
Transfer the mixture from the pan to the slow cooker. Add the rest of the wine, Worcestershire sauce, and broth. Stir to combine.
Step 8
Add the carrots and the potatoes in one layer.
Step 9
Add the browned beef, top with fresh rosemary, thyme, and bay leaves.
Step 10
Cover and cook on low for 6-8 hours or on high for 4-5 hours, or until fork-tender.
Step 11
Remove bay leaf, rosemary, and thyme before serving.
Step 12
To make the sauce into a glaze, strain the liquid out after it is done cooking and spoon off the fat and discard.
Step 13
Add the remaining sauce to a small pan, in a small bowl mix two tablespoons of cornstarch with ¼ cup beef broth or red wine, and add the slurry to the saucepan. Cook in a saucepan on medium heat until thickened, about 8-10 minutes.
Step 14
Garnish with fresh parsley and herbs when serving.
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