3lb beef chuck roast
1 T Worcestershire sauce
1/2 C red wine
1 C beef stock
2 sweet potatoes
5 carrots
1 large yellow onion
1 leek
Salt & Pepper
Italian Season
Paprika
Rosemary
Season roast with fresh ground salt & pepper, Italian seasoning, and paprika. Heat olive oil in a large frying pan and brown roast on each side. (About one minute per side- more if you want it to be crispy on the outside) Remove from heat and place in bottom of crock pot. Add Worcestershire sauce, red wine and beef stock.
Peel and chop vegetables, add to crock pot on top of the meat. Season Vegetables with Salt, Pepper, Rosemary, and any other desired spices. Set crock pot on low and leave it alone for 8-10 hours. (Vegetables can also be added half way through if you are worried about them getting too soft)
Remove from crock pot untie roast and serve (the meat should be very tender and literally falling apart so you don't have to worry about doing any carving.)
If you want to make gravy, mix 2T corn starch, with two 2T cold water. Whisk into the liquid left in the bottom of the crock pot. Turn pot to high and stir occasionally, gravy will thicken in 10-15 minutes.
This printable recipe from StartingtoSimmer.blogspot.com
