Slow Cooker Chuck Roast Beef with Vegetables

Ingredients:

3 lb. chuck roast

Salt & pepper to taste

2 tbsp of butter

1 large sprig of rosemary

1 large sprig of thyme

1 cup of dry red cooking wine

2 lbs. Gourmet carrots

1 lb. small potatoes

Direction:

Remove roast from the fridge 1 hour prior to cooking.  Salt & pepper roast to taste.

Pre-heat the slow cooker on high. Place the roast topped with butter in the slow cooker. 

Add wine, rosemary and thyme.

1 ½ hours later, turn the slow cooker down to low and continue cooking for 6 hours.

Periodically, spoon the liquids over the roast and vegetables once added

6 hours after cooking them, stem the carrots and potatoes for 30 minutes and add them to the slow cooker.

Cook for a total of 6 1/2 hours.

Serve warm and add additional salt and pepper to vegetables.