This easy, slow cooker pot roast is full of flavor. Tender beef, onion, carrots, celery, potatoes, and herbs simmer in a beef stock and red wine sauce until you can't stand the wait any longer!
0 Wash and quarter the potatoes - no need to peel unless you use Russet potatoes.
1 Mix the salt, herbs, and pepper together in a small bowl.
2 Rub the meat on all sides with a little of the olive oil.
3 Rub the salt mixture into the meat on all sides.
4 Let stand at room temperature for 30 minutes.
5 Heat the remaining oil in a large skillet.
6 Saute the celery, carrots, and onions until softened.
7 Remove from pan and place in the bottom of the slow cooker.
8 Add a little more oil if needed to the pan.
9 Heat until it's starting to shimmer. Watch carefully!
10 Sear the beef on all sides, getting a good, gold-brown crust. This will take a minute or two per side.
11 Remove the beef from the pan and place on top of the vegetables in the slow cooker.
12 Add the red wine and beef stock to the hot pan and bring to a simmer, scraping the bottom with a flat spatula to get all of the brown bits and pieces of meat that might be left. Lots of flavor in those.
13 Simmer for about 3 minutes.
14 Pour the liquid in the pan over the meat in the slow cooker.
15 Add the garlic cloves, bay leaf, and fresh thyme.
16 Add the potatoes to the top.
17 Cover and cook on low for 8 to 10 hours.
18 Spoon off any excess fat.
