CrockPot/InstantPot Pot Roast

1 lean and ~3 condiments (celery amount is trivial upon dividing amongst 6 servings)

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Pat the beef dry with paper towels and sprinkle well on all sides with salt and pepper.

Step 2

Heat the oil in a large deep skillet or Dutch oven over medium-high heat (or if your slow cooker has a browning feature, preheat it). Sear the meat on all sides until browned, then transfer to a plate.

Step 3

**OR - throw everything into CrockPot/InstantPot and get on with your life. Mama aint got time for searing**

Step 4

Add the garlic to the pan or slow cooker and cook until softened, about 5 minutes. Add the tomato paste and cook, stirring, for 1 minute., scraping any browned bits off the bottom of the pan. If searing in a skillet, transfer the contents of the pan to a slow cooker set on low heat.

Step 5

Nestle the beef and add the broth, red wine vinegar, Worcestershire, parsley, thyme, bay leaves and celery, and stir well to combine. Cover and cook until the meat is fork-tender, about 8 hours.

Step 6

Remove the roast from the slow cooker and cover to keep warm. Strain the cooking liquid into a large saucepan, and simmer over medium-low heat until thickened, about 10 minutes. Slice the pot roast. Enjoy!