Ingredients

The following ingredients have 4 Servings
  • 2-1/2 pounds beef chuck pot roast
  • 2 tablespoons olive oil
  • 1 cup dry red wine
  • 1 cup water
  • 1 tablespoon chopped garlic
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 ounce packet onion soup mix
  • 2 large onions (sliced)

Instruction

  • Brown the roast in oil in a large skillet and place in the crock.
  • Stir the wine, water, garlic, Worcestershire and tomato paste together in a bowl.
  • Add the onions to the skillet and brown lightly; place these on top of the roast.
  • Sprinkle the onion soup mix into the crock and pour the liquid over all.
  • Cover and cook on low for 8-10 hours or until tender.
  • Serve roast and onions with sides as you prefer. I added mashed potatoes, steamed baby carrots, and brown gravy.