I love pot roast, this version was fairly good but could have been cooked a little bit longer. I loved the combination of veggies from the pot and oven new potatoes!
Prep time: 20 minutes
Cook time: 8 hours on LOW
2-3 pounds beef roast (some like chuck, I prefer even leaner roast so your choice)
freshly ground pepper
3 tablespoons olive oil
1 yellow onion , finely chopped
1 tablespoon garlic, minced
2 stalks celery, chopped
2 carrots , peeled and sliced
1 cup red wine
1 14.5-ounce can crushed tomatoes
coarse salt and freshly ground pepper, to taste
2 tablespoons Italian parsley, chopped
 Heat the oil in a large nonstick skillet or sauté pan with sides, over medium-heat. Add the meat and cook, turning for 10 minutes until browned on all sides.
 While meat is cooking add all veggies and wine into the slow cooker, once meat is finished add to slow cooker.
 Cover and cook on LOW for 8 hours until the meat is tender. Garnish with parsley.
I make the potatoes on the plate all the time. Basically cut up potatoes put them on a cookie sheet, pour over some olive oil, liberally use salt and pepper over all potatoes then sprinkle about 1 tsp of garlic powder and chili powder over the potatoes. Using your hands toss the potatoes until they are all covered evenly with spices and oil and pop in the oven. About 350 for 25 minutes, and whatever you do don't touch them. Leave them be! Seriously, put them in the oven and walk away, once your timer goes off in 25 minutes pull them out of the oven and using a good spatula scrape them all off the pan. If you leave them alone they will develop a great crunchy golden brown crust on the one side that was on the pan and be butter smooth on the inside. Best potatoes EVER!