Pot Roast - cooking recipe

Ingredients

1 None beef top round roast (about 5 1/2 lbs)
1 2/3 lbs new potatoes, scrubbed and halved
3 large carrots, cut into 1 inch pieces
2 None turnips, cut into wedges
8 None shallots, halved
2 None bay leaves
4 sprigs fresh oregano
2 cups beef stock
1 can (14 oz) diced tomatoes
1/2 cup red wine
3 cloves garlic, crushed

Preparation

Place beef in a 5 1/2 quart slow-cooker. Arrange potatoes, carrots, turnips, shallots, bay leaves and oregano around beef. Season to taste.
Mix stock, tomatoes, 1 cup water, wine and garlic in a bowl. Pour over beef. Cover with lid.
Cook 8 hours on low, or until vegetables are tender, turning beef halfway through cooking.
Transfer beef to a plate. Cover loosely with foil. Let stand for 10 mins. Strain 4 cups cooking liquid into a medium saucepan. Bring to a boil. Reduce heat to low; simmer 10-15 mins, until reduced by half.
Slice meat and serve with vegetables and sauce.