Nutrition per serving may change if servings are adjusted.
1 2½ to 3-pound boneless beef chuck pot roast
1 tablespoon olive oil
1 cup coarsely chopped carrot (2 medium)
2 stalks celery, cut into 1-inch pieces
1 cup coarsely chopped onion (1 large)
1 clove garlic, minced
1 bay leaf
¾ cup lower-sodium beef broth
¼ cup dry red wine
2 tablespoons quick-cooking tapioca, crushed
1 tablespoon dried Italian seasoning, crushed
1 tablespoon tomato paste
1 teaspoon garlic powder
¾ teaspoon ground black pepper
½ teaspoon dry mustard
½ teaspoon paprika
⅛ teaspoon salt
4 cups mashed potatoes (optional)
In a large skillet, brown meat on all sides in hot oil over medium-high heat. Remove from heat and set aside.
In a 3½- or 4-quart slow cooker, combine carrot, celery, onion, garlic and bay leaf (see Tip). Top with meat. In a medium bowl combine broth, wine, tapioca, Italian seasoning, tomato paste, garlic powder, pepper, dry mustard, paprika and salt. Pour over meat in cooker.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
To serve, transfer meat to a serving platter. Remove vegetables with a slotted spoon. Remove and discard bay leaf. Skim fat from remaining sauce; drizzle sauce over meat and vegetables. If desired, serve with mashed potatoes.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.