• 2 tablespoons olive oil
  • ½ cup carrot, peeled and diced
  • ½ cup celery, diced
  • ½ cup turnip, diced
  • ½ cup` onion, diced
  • 1 3-pound chuck roast, trimmed of fate
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ cup dry red wine
  • ¾ cup water


In a large heavy skillet, heat 1 tablespoon of the oil over medium high heat. Add the carrot, celery, turnip, and onion and cook stirring a few times, until softened. (About 5 minutes) Transfer to slow cooker.
Heat the remaining 1 tablespoon of oil in the skillet over medium high heat. Add the pot roast and brown well on the first side. This will take 2-3 minutes if the pan is really hot, a bit longer if not. If the meat is very lean or your pan does not have a nonstick finish, add a bit more oil before turning with tongs to allow the second side to brown. Season it with salt and pepper and place in the cooker on top of the vegetables. Pour the wine into the skillet and bring to a boil, scraping up the browned bits stuck to the pan. when the wine has been reduced to a syrupy consistency in 1-2 minutes, pour it over the meat. Add the water to the skillet and allow to come to a full boil. Pour over the meat, cover and cook on low for 8-9 hours.
To serve transfer the meat to a cutting board, scraping any cling vegetable bits back into the cooker. Pour the vegetables and liquid through a mesh strainer set over a bowl. Use the back of a spoon to press hard on the vegetables, extracting as much liquid as possible. discard the vegetables. Allow the liquid, or gravy, to settle for a few minutes so that the fat rises to the surface. Skim off as much fat as possible from the gravy. slice the pot roast against the grain. Serve with the gravy.