Shelly's Recipe

BURGUNDY-STYLE POT ROAST - Crock Pot

Category: Roasts/Tenderloin - Beef

2 cups baby carrots
2 garlic cloves, crushed
1 bay leaf
1/2 cup diced salt pork (4 oz )
2 1/2 lb boneless chuck roast, cut to fit crock pot if necessary
1 envelope onion soup mix
1 to 1 1/2 cups red wine
1/2 tsp dried thyme and rosemary
1/8 tsp freshly ground pepper
1/4 cup water
3 tbsp flour or cornstarch

Place carrots, garlic and bay leaf in 3 1/2- to 6-quart crock pot. Heat large skillet over medium-high heat until hot. Add salt pork; cook 3 to 4 minutes or until browned. Remove with slotted spoon; place in crock pot.

Add chuck roast to skillet; cook over medium-high heat 6 to 8 minutes or until browned, turning once. Drain fat from skillet; add wine, soup mix, rosemary, thyme and pepper. Bring to a boil, stirring to scrape up any browned bits from bottom of skillet; pour over roast. Cook, covered, on low heat 8 hours.

Heat oven to 250. Remove roast; place on platter. With slotted spoon, remove vegetables and salt pork; place on platter with roast. Loosely cover with foil; place in the oven to keep warm. Remove and discard bay leaf.

In small bowl, whisk together water and flour; whisk into cooking juices in crock pot. Increase heat to high; cook, covered, 15 minutes or until thickened. Slice roast. Spoon small amount of cooking juices over roast; pass remainder. Serves 6