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….
- 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
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!!