Shelly's Recipe

POT ROAST - Crock pot

Category: Roasts/Tenderloin - Beef

2 (2 1/4to 2 1/2-lb) eye-of-round roasts, trimmed
2 tsp salt
1 tsp freshly ground black pepper
1 tbsp vegetable oil
1 (1-lb) pkg baby carrots
1 (14.5 oz) can petite diced tomatoes
1 cup chopped celery
1 cup beef broth
1/2 cup dry red wine
4 garlic cloves, chopped
1 tsp dried thyme leaves
1/2 tsp dried marjoram

Rub roasts evenly with 2 tsp salt and 1 tsp pepper.

Brown roasts on all sides in hot oil in a Dutch oven over medium-high heat (about 10 minutes). Place roasts, side by side, in a 6-quart crock pot. Add carrots and remaining ingredients.

Cook, covered, on LOW 10 to 12 hours or until tender. Remove roasts from crock pot and serve with vegetable-and-gravy mixture.