Our Thanksgiving Gluten Free Slow Cooker Roast #celiac #yegfood Recipe

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Ingredients

Plated with polenta and chickpea saladLeft over sauce for serving 8 ounces chopped bacon
2 onions chopped
4 carrots, peeled and cut into 1 inch chunks
6 garlic cloves, minced
2 tbs minced fresh oregano or 2 tsp dried
2 tbs tomato paste
1/2 ounce dried porcini mushroom (we tried 4 regular regular mushrooms chopped)
1/2 tsp red pepper flakes
1/2 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 cup low sodium chicken broth (Campbells is gluten free)
2 bay leaves
2 x 3 pound beef chuck roast tied seasoned with salt and pepper (America's Test Kitchen says 2 vs. one big one helps with getting a fork-tender meat)
1/4 cip minced fresh parsley
Here's the prep that seems like much. Took maybe 30-45 minutes for me to prep this, but they pay off was worth it in the end

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