Slow Cooker Pot Roast ~ Crock Pot Pot Roast ~ Portuguese Pot roast with Chourico

Slow Cooker Pot Roast ~ Crock Pot Pot Roast ~ Portuguese Pot roast with Chourico

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Heat a large skillet to medium high and add about 2 TBL. Oil
3-4# Chuck Roast
Dry with a paper towel
Salt and pepper both sides
Brown all sides in the skillet  about 4-5 minutes per side

In a large bowl mix:
1 Bag Baby Carrots
1 Onion Sliced
2 Cans (4 oz) Sliced Mushroom
4 Stalks Celery diced
Minced Garlic, Salt and Pepper to Taste
3 Tbl. Gluten Free Flour (use regular flour if not Gluten Free)
Place in the bottom of the crock pot

Top with the Meat
Sprinkle with Garlic and Onion Powder to taste
a Dash or two of Crushed Red Pepper Flakes and 3-4 Bay Leaves

This is Optional:
We like adding Chourico which is a Portuguese Sausage.
Wedge two pieces around the sides of the Chuck Roast

Mix together:
1 14-1/2 oz Can of Diced Tomatoes
½ Cup Red Wine
1-2 TBL Parsley Flakes
Pour over the Meat

Cover and cook
Low 8-10 Hours
High 5 Hours
The times can vary depending on how thick your Chuck Roast is. Check your Meat with a fork to see if it is tender.

I remove the Fat with a turkey baster

Remove the Meat, place on a cutting board and cover with foil. Let it rest for 15-20 minutes.

I do not thicken the broth,, if you would like it thickened use a corn starch slurry

Serve the Pot Roast and vegetables with Mash Potatoes.

ENJOY!




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