Classic Pot Roast 🍂recipe below 🍂 Easy Bootcamp Dinner. Cook once, eat 2 or 3 times! My Classic Pot Roast is the ultimate Fall comfort food. Your house will smell amazing from the pot roast cooking all day in the slow cooker and you and your family will have meals for weeks. You always know it is a great pot roast when it falls apart on the fork the moment you open the slow cooker to serve. 🍂 Classic Pot Roast Recipe🍂 🍂Ingredients: 1 (4- to 5-pound) boneless beef chuck roast 2 tsp salt 1 1⁄4 tsp pepper 2 tbsp avocado oil 2 onions, chopped 3-4 celery ribs, chopped 2 tbsp all-purpose flour 2 tbsp tomato paste 3 garlic cloves, minced 2 tsp minced fresh thyme or 1/2 tsp dried 1 cup dry red wine 1 cup beef broth 1/4 cup Worcestershire sauce 2 pounds small Yukon Gold potatoes, unpeeled 1 1/2 pound carrots, cut into 4-inch pieces 3 bay leaves 2 tbsp minced fresh parsley 🍂Instructions: Pat beef dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Brown roast on all sides for 7 to 10 minutes; let rest on the plate. Stir flour into the fat left in the skillet and cook over medium heat until just browned. Stir in tomato paste, garlic, and thyme and cook until fragrant, about 1 minute. Slowly stir in wine, broth, and Worcestershire sauce, scraping up any browned bits and smoothing out any lumps; transfer to slow cooker. Add celery, potatoes, carrots, and bay leaves into the slow cooker. Nestle roast into the slow cooker, adding any accumulated juices making sure roast is covered. Cover and cook until beef is tender and fork slips easily in and out of meat, 9-10 hours on low or 4-5 hours on high. Transfer roast to carving board, tent loosely with aluminum foil, and let rest for 20 minutes. Discard bay leaves. Transfer vegetables to serving dish and tent loosely with foil. To defat the sauce, fill a large ladle with ice. Hold it on the surface of the sauce and fat will be drawn to the underside of the spoon. Just do NOT submerge it. Wipe away fat from the spoon and repeat until all the fat is removed. Season with salt and pepper to taste. Slice roast against grain into 1⁄2-inch-thick slices, and arrange on serving dish with vegetables. Spoon 1 cup of sauce over meat and serve, passing the remaining sauce separately. Sprinkle with chopped parsley before serving. 🍂 Xo Babs 🥰 #potroast #slowcooker #fixitandforgetit