2.5-3lb chuck roast, sired on outside to lock in flavors 4 med potatoes, cut into large peices 1 onion cut into large peices 2 cups sliced carrots 2 oz red wine 1 cut water salt, pepper, garlic
Brown roast in skillet on all sides to lock in flavors. Add cut up potaotes, onion and carrots to bottom of slow cooker. Lay roast on top of veggies, season with salt, pepper and garlic. Add water and wine.
I am going to try this tonite - but where is all that sodium per serving coming from? 1/4 tsp salt for the whole thing is not very much! and I will leave that out. ******OOPS 1/4 Tbsp. but still not much for 8 servings??!
This was soooooo yummy! The flavor was excellent. I sauteed the oninos first and seared the meat with them. My only complaint is that the meat was dry... next time I'll use more liquid and/or cook for less time.
Very yummy! I accidentlly figured out something really cool that I wanted to share- if you put the leftovers in tupperware while still warm & put in the fridge the next day all the fat from the roast separates & collects at the top. You can scoop it right out and it's totally gone!