This is one of the first times I have used my slow cooker this winter season. Doesn’t make sense, right? I should be using it all the time in the winter, but I’m gone for longer than 8-10 hours most days, so it doesn’t quite work out with the slow cookers. I had one epic fail, and everything was super burnt. But a Saturday/Sunday is a perfect day for a slow cooker, especially when it’s a chilly out!
This recipe is super easy too. Throw everything in the crock pot– cover it with and chicken broth. Perfectly cooked 8-10 hours later. Now if only my crock pot had a timer….
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Ingredients
- 2ish pounds chuck roast (I prefer no bones, but it will work either way)
- 3-4 potatoes, peeled and cubed
- 10 baby carrots
- 1 onions, diced
- 2 cups red wine
- 2 cups chicken broth
- Prep time: 10 min
- Cook time: 8-10 hours on low
- Servings: 6
- Difficulty: easy
Directions
Add beef, potatoes, carrots, and onions to crock pot. Pour wine and chicken brother over top. Cover and cook 8-10 hours on low.
Pull out chuck roast and put on serving dish. Cut against the grain to serve.
Use slotted spoon to take out vegetables and out into a serving bowl.
Serve beef and veggies together-- pouring sauce left in crock pot over top of meal if desired.
I also ate mine with ketchup :) because I love ketchup!!
Tagged: beef, crock pot, slow cooker
Hello! I recently just started a youtube Korean food channel, EasyKoreanFood, where you can learn how to make fast and easy Korean food! It would mean the world to me if you took the time to check it out because I’m just starting out! Thanks!
I love my crock pot – he’s my buddy
This sounds awesome!
Thanks Jennifer- I feel like I need to give mine a name other than lifesaver
This looks so easy and husband-friendly! Going to add it to my list of recipes to try! Thanks.
Thanks Carrie- let me know if you try it!!
I love using my crock pot, especially for beef dishes like this. Thank you so much for sharing with Saturday Spotlight. Have a great week and come back soon!
Thanks April– I’ll see you next week