Slow Cooker Pot Roast with Peas and Asparagus
Ingredients
- extra-virgin olive oil
- 2–3 lb. beef chuck boneless pot roast
- kosher salt
- Freshly ground black pepper
- 2 bay leaves
- 2 c. dry red wine
- 1 c. low-sodium chicken broth
- 28 oz. crushed tomatoes
- 1 tbsp. tomato paste
- 4 garlic cloves, crushed and peeled
- 2 large onions, peeled and cut into quarters
- 1 lb. asparagus, bottom ends trimmed
- 12 oz. frozen peas
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