Winter Pot Roast with New Potatoes

PREP TIME: 20 min. COOKING TIME: 4-9 hrs.

4-6 pound Round or Rump Roast
8 New potatotes
4 Bay leaves
2 Celery heels (the bottom of the stalk)
1 yellow onion
Baby carrrots
Olive Oil
48oz. Beef broth
Freshly Ground Black Pepper
Sea Salt
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BRAISING: Braising meat seals in the flavor of the meat and results in a more tender (and flavorful!) meal

-Lightly coat both sides of roast with Olive Oil
-Season to taste with black pepper and sea salt
-Place meat into very hot saute pan
-Braise each side until brown
-Once browned, remove the roast from the saute pan and place into slow cooker.

PREP WORK:

-Halve onion and dice
-Clean and quarter new potatoes (DO NOT remove the skins)
-Clean Celery heels
-Clean carrots
-Add vegetables, beef broth and Bay leaves to slow cooker

Cook on low (9 hours) or high (4+ hours)
Serve Warm with French Bread