4-6fresh basil leavesuse four large ones if possible
1tsp.oregano
1tsp.marjoram
1/2tsp.crushed bay leaves
1pinchmint
1/2tsp.salt
1/2tsp.pepper
2cupswater
Instructions
Pat the arm roast dry before doing anything with it. Once dry, sprinkle all sides with salt and pepper; enough to coat all sides to your preference of seasoning.
In a large saucepan over medium-high heat, add one tablespoon of olive oil. Let the oil heat completely through, and move the pan gently around so the oil coats the entire bottom.
Place the seasoned roast into the pan, allowing about 4-5 minutes to brown. Do this for each side, and be sure that all sides have a slightly crispy coating before turning it over to the next side.
Place the browned roast into your crockpot, which is set to high heat.
Turn the heat under your large saucepan to medium, and toss in the four crushed cloves of garlic. No need to mince these - they will roast in the crockpot and blend into the sauce once everything has cooked.
Add the carrots immediately following the garlic, and allow both to cook over medium for five minutes.
Add celery, onion and fresh tomato. Allow to cook for another five minutes, and stir every minute or so to mix everything together.
Add tomato paste, and stir constantly until it blends into the veggies. You will need to smash the veggies into the paste a little to really get it going. Don't be afraid! Do this for about five more minutes before adding the wine.
Add one cup of red wine and stir every minute for 6-7 minutes. Lay the basil leaves on top of your liquid, and sprinkle in all seasonings into it at this point.
Pour the entire pot over the roast into the crockpot. Top with about half a teaspoon each of salt and pepper.
Spoon some of the juice and as many veggies as possible on TOP of the roast, so as it cooks the flavors are blended into it.
Cook for 6 hours (or a little more if it doesn't seem tender enough for you). Shred the roast apart in the crockpot; really let it blend into the juices and absorb a little
Notes
Shredding the roast in the crockpot to allow it to soak the juices up is an absolute must. It gives the inside parts of the roast a chance to come into direct contact with all of that flavor, and absorb as much as it can. If you're using more than a pound of pot roast, you can certainly double the recipe OR just add additional water until at least 3/4 of your roast is covered by liquid. IF you have the chance, flip the roast over about halfway through or just a couple of hours before you take it out.