Slow Cooked Pot Roast

1: Preheat oven to 325 degrees.

2: Pat dry and season beef roast with garlic salt, onion powder, garlic powder, paprika, salt, and pepper.

3: In a large dutch oven or oven safe pan on medium-high heat, add olive oil and butter. Melt and add seasoned beef, searing on all sides for about 2-3 minutes until browned. Remove from pan when all sides are seared.

4: In the same pan, lower heat to medium and add onions. Cook for 3-4 minutes until softened.

5: Add tomato paste and allow to cook for 1-2 minutes before mixing into onions.

6: Add red wine and bring to a boil; scrape bottom of pan to get browned bits.

7: Add broth and seared beef, nestling it into the liquid. Add salt, rosemary, and thyme. Cover and cook for 2 hours.

8: After 2 hours, remove lid and add carrots and potatoes around the beef. Cover and cook for an additional 1.5 hours, or until beef is fork tender and easily shreds.

9: Taste for salt and enjoy!