Hearty and delicious slow cooker pot roast, perfect for cooler weather! This recipe features a few unusual ingredients. Your kitchen will smell FANTASTIC all day!

(makes 6 servings)

Ingredients

Canola oil

1 - 2½ to 3 pound chuck roast

Salt, pepper, and (optional) Cajun or Creole seasoning, to taste

2 ribs celery and 1 medium onion, diced medium

2 garlic cloves, sliced or minced

2 tablespoons tomato paste

¼ cup apple cider vinegar

2 lbs carrots, peeled and sliced into bite-sized pieces

1 lb Yukon Gold or Russet potatoes, peeled and diced medium

1 cup pureed canned tomatoes

¼ teaspoon cinnamon

½ tablespoon Dutch process cocoa powder

2 sprigs thyme

1 bay leaf

Chopped chives for garnish

Instructions

Heat 2 tablespoons of Canola oil in a large sauté pan over medium heat.

Season chuck roast on both sides with salt and pepper to taste.  Sauté in Canola oil until browned on browned on both sides, about 5 minutes per side.  Set aside on a platter.

Add diced celery and onions to the same pan.  Season with salt, pepper, and optional Cajun or Creole seasoning.

Sauté for 6-7 minutes or until softened.

Add in sliced or minced garlic and tomato paste.  Stir and cook for 1 minute more.

Pour in apple cider vinegar, stir and let reduce until almost all the vinegar has evaporated.

Add cut carrots and diced potatoes.  Pour in pureed tomatoes and stir to combine.

Sprinkle in cinnamon and cocoa powder.  Stir to combine.

Layer half of vegetable mixture into a large slow cooker.  Add thyme and bay leaf.

Place chuck roast on top and cover with remaining vegetable mixture.

Cover and cook on low for 6-8 hours.

Garnish with chopped chives and serve over cooked rice or noodles.