POT ROAST WITH RED WINE
What's better than Pot Roast? Pot Roast made with Red Wine, of course! Wind down with this savory recipe just in time for fall!
- 6 Yukon potatoes cut into quarters
- 5 large carrots peeled, cut into 1” thick slices
- 1 Onion, peeled and quartered
- 3 Lb. SEG Chuck roast 1 Cup Beef Stock
- 1 Tbsp. fresh chives
- 2 Tbsp. Fresh chopped parsley
- 1⁄4 Tsp cracked pepper
- 2 Tbsp. Worcestershire sauce
- 18 oz. can cream of mushroom soup.
- 1 cup Dry red wine 1tsp Kosher Salt
- Place the vegetables on the bottom of a crock pot.
- Place the roast onto the vegetables with the fat side up.
- Pour in beef stock, wine and soup.
- Pour Worcestershire sauce, salt and pepper over the roast as well as the parsley and chives.
- Cover the roast with a lid and cook on low for 8 hours.
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