Ingredients

    • 4 LBS Chuck Roast cut into 3 pcs
    • salt & pepper
    • 2T Veg Oil
    • 7 oz pearl onions (or 1 red & 1 yellow, diced)
    • 6 cloves Garlic, peeled & smashed
    • 1 1/2 c dry red wine
    • 1 T. Red Wine Vinegar
    • 5 sprigs of thyme, sage or rosemary
    • 1 to 1 1/2 lbs root vegetables; carrots, parsnips
    • 2T Butter
    • 2T Flour

    Instructions

    1. Season beef w/ 1T salt al over. Brown in skillet for 5 minutes on med-high, all sides.
    2. Placed browned pieces in crock pot. Add onions & garlic to skillet with lots of salt & pepper. Cook 3 miutes or until softened. Pour in red wine vinegar & 1/2c water. Pour mixture into crock pot, add herbs.
    3. Cook on low 4 hours.
    4. Flip beef & add root vegetables.
    5. Cook an additional 4-5 hours.
    6. 5 minutes or so.