I never cared for traditional “Pot Roast” , (my hubby loves it), but I’ve found I really like short ribs. This recipe combines pot roast ingredients, with a little something extra to suit my taste, so it keeps everyone in the house happy! It’s warming on a cold, rainy day, and smells wonderful as it cooks!

• 2 lbs boneless beef short ribs
• 2 stalks celery, roughly chopped
• 3 carrots, roughly chopped
• 1/2 lg onion, roughly chopped
• 3 cloves garlic
• 3 tbsp fresh thyme
• 2 bay leaves
• 15 oz can beef broth
• 2 cups red wine
• 2 tsp tomato paste
• 2 tbsp butter
• salt
• pepper
• 1 cup reserved cooking liquid

Place celery, carrots, onions, and garlic in the bottom of a slow cooker.

Melt butter in a medium size skillet over medium-high heat. Sear short ribs on all sides, about 1 minute per side, and place over veggies in the crock pot. Add thyme, bay leaves, beef stock, and wine, and cook on low for 8 hours.

After 8 hours has passed, remove veggies with a slotted spoon to a food processor or blender, add tomato paste, and pulse until smooth. Pour mixture into a small sauce pan, and heat over medium-low heat. Add cooking liquid, a tablespoon at a time to veggie mixture while stirring. Add salt and pepper to taste and cook until heated through. Serve short ribs over hot mashed potatoes with veggie sauce spooned on top. Enjoy!