4 to 5 pound chuck roast
Salt and pepper to taste
1 cup beef stock
½ cup red wine, medium to dry
4 garlic cloves, whole
2. Place beef into crock pot or slow cooker and season with salt and pepper.
3. Place all vegetables into pot around beef until. If they rise above rim do not worry as the lid will settle as the pot roast cooks.
4. Add beef broth and wine, top with fresh herbs and place cover on top.
5. Set crock pot or slow cooker on medium heat for hours.
Remove cover, place vegetables into bowl, and remove and cut beef. Place on a platter or make individual servings, being sure to use some of the liquid broth for added flavor.
Serve with crusty bread for dipping. Enjoy!