Sunday Supper Beef Pot Roast

In a slow cooker mix broth, wine, catsup, bay leaf, 1 teaspoon of thyme leaves, 1/2 teaspoon of ground rosemary, and 2 tablespoons of all purpose flour. Whisk until combined. Trim fat off roast and cut meat into 3-4 large chunks. add roast to crockpot.

Peel and cut carrots into chunks. Place carrots on top of meat. Add frozen onions.

Cook for several hours until meat becomes melt in your mouth tender. About 5-6 hours cook time. Cook time varies with each cooking device. I used a vintage slow cooker and it took 5 hours. Save your broth when meat is done.

Mashed Potatoes: Chop and saute spinach in a tablespoon of butter and set aside. Peel and boil 5 medium potatoes. Drain and place boiled potatoes in a large mixing bowl. Mash potatoes with a potato masher. Add 2 tablespoons of softened butter, 2 ounces of softened cream cheese, 3/4 cup of half and half and 1/2 teaspoon of salt. Mix with an electric mixer on medium high speed until everything is combined and whipped.

Add spinach to mashed potatoes and gently mix by hand.

Gravy: In a large skillet add a tablespoon of butter and melt on medium heat. Add a tablespoon of flour. Whisk, combine and cook for about a minute. Add 3 cups of saved broth from roast beef and whisk vigorously so there are no lumps. When gravy thickens to desired consistency remove from heat and set aside.

Assemble pot roast, mashed potatoes and gravy, carrots and pearl onions. in a serving bowl and enjoy!