I had a 2-pound chuck roast, so I basically halved the recipe. I did take into consideration all the reviewers that mentioned that this had way too much liquid. So, I used 1/2 cup red wine and 1/4 cup beef broth, and one can of diced tomatoes, undrained. I still ended up with a lot of liquid after the roast cooked down. I used fresh herbs, which means I should have used three times as much to replace the dry. Well, that seemed excessive, so I used 2 t. each of fresh rosemary, oregano, basil and thyme. I turned the slow cooker on low at 11 pm and went to bed. I was up in time to check it after 8 hours and it was perfectly cooked. I did drain some of the liquid off and thickened the rest with some cornstarch mixed with water. I skipped the tomato paste. Reheated just before serving. Well, this turned out to be a wonderfully seasoned, fork tender and delicious pot roast!! Having the leftovers tonight on French rolls and adding provolone. Can’t wait!
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I had a 2-pound chuck roast, so I basically halved the recipe. I did take into consideration...