Steps to Make Pot Roast:

Sear the Beef:

Pat the beef roast dry and season generously with salt and pepper.
Heat olive oil in a pan over medium-high heat. Sear the roast for 3-4 minutes on each side until browned.

Prepare the Base:

In the same pan, sauté onions and garlic until soft. Stir in tomato paste and cook for 1 minute.
Deglaze with red wine (if using) and simmer for 3 minutes.

Combine Ingredients in the Slow Cooker:

Place the seared roast into the slow cooker. Add diced tomatoes, beef broth, carrots, celery, thyme, and rosemary. Pour the wine mixture over it.

Cook Low and Slow:

Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the beef is fork-tender.

Shred and Serve:

Remove the roast and shred it into chunks. Return it to the slow cooker to soak up the juices.

Garnish with fresh parsley before serving.
Optional: Serve with creamy mashed potatoes, rice, or crusty bread! 🍞

Tips:
Searing the beef locks in flavor, so don’t skip this step!
Adding wine gives depth to the sauce, but broth works just as well.
This dish freezes well for meal prep.

A tender, hearty dish that’s perfect for family dinners or cozy weekends! 🍽️❤️