Garlic & Onions Pot Roast

I always ad lib on pot roasts, but this one was so good I scribbled it down before I forgot and then made it exactly the same the next time and it was just as good. So now I have to make it permanent! Don't try this if you don't love garlic! I do it in my crock-pot, but it can be done on top of the stove or in the oven, too. The best thing about the crock pot is starting it before I go to sleep, then in the morning, when it's done, put it in the fridge. When I get home all I have to do is peel off the fat and heat for a great dinner. Serve with mashed potatoes or noodles or make dumplings...yum.

• Ready In: 8 hrs 29 mins
• Serves: 6

Ingredients

• 3 -4  lbs  chuck roast (or any suitable beef roast for braising) or 3 -4  lbs  cross-rib roasts (or any suitable beef roast for braising)
• 2  large onions, rough-chopped
• 2  large celery ribs, sliced
• 20 -30  garlic cloves, peeled
• 1 (14 1/2ounce) can diced tomatoes (stewed or fire roasted whole, chopped work fine, too)
• 1⁄2 cup red wine
• 1⁄2 cup beef broth
• 1  bay leaf
• 1  teaspoon dried thyme
•  ground black pepper (3 grinds)
•  salt

Directions

1. For best results, brown the meat well,first. You can definitely skip the step and it will be fine.
2. Layer garlic, celery and onions on the bottom of the crockpot, add beef, tomatoes, herbs and liquid.
3. Cook on low for 8-10 hours. Thicken the sauce if you like.
4. In the oven--325 in a covered casserole for about 2.5 hours, on the stove top, covered, over low for about the same time, but check the liquids often.