Tried it today with a few tweaks... Rubbed a 3.5 lbs roast with kosher salt, gd black pepper, dried thyme, rosemary and little bit of Lawry's season salt. Then, melted butter and added chopped fresh garlic in large frying pan until garlic was fragrant, and browned the roast on high heat for 4 min each side (just imagine the aroma... Yum!) Cut roast in half, transferred to heated crock pot, followed by larger chunks of chopped carrots, celery (no potatoes, served mashed potatoes on the side), and the packet of dried onion soup mix (which would experiment by leaving out next time).
Then in the same pan for browning, added large chunks of chopped onion to sauté quickly, then deglazed with ~ 1/2C red wine, and poured it over the meat and veggies in the crock pot, added 1/2 C of water to pan (would use unsalted beef broth instead next time) to really get the last bits of the deglaze off the pan, and added to crock pot. With only less than 6 hours till dinner, put the crock pot on high heat for about 4 hours, stirred the pot and checked for doneness/tenderness with a knife, then changed to low heat for another 1.5-2 hours. Turned out pretty well given the reduction from 9 to 6 hrs of cooking in the crock pot. Will experiment with more tweaking on next try!
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Tried it today with a few tweaks... Rubbed a 3.5 lbs roast with kosher salt, gd black pepper,...