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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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I found this on I Love My Crockpot! On Facebook. I haven't tried this, but posting for safe keeping. Ingredients:
2 cups baby carrots |
1 cup frozen small whole onions |
2 garlic cloves, crushed |
1 bay leaf |
4 ounces diced salt pork |
2 1/2 lbs boneless chuck roast |
1 cup red wine |
1 teaspoon beef bouillon granules |
1/2 teaspoon dried thyme |
1/8 teaspoon fresh ground pepper |
3 tablespoons all-purpose flour |
1/4 cup water |
Directions:
1. Place carrots, onions, garlic and bay leaf in slow cooker.
2. Heat large skillet over medium-high heat until hot. Cook salt pork 3 to 4 minutes or until browned. Place in slow cooker. Add roast to skillet and brown. Place in slow cooker.
3. Drain fat from skillet; add wine, bouillon, thyme & pepper. Bring to a boil, pour over roast.
4. Cook, on low heat 8 hours. Remove roast, vegetables & salt pork; Loosely cover with foil; place in 250°F oven to keep warm.
5. Remove and discard bay leaf. In small bowl, whisk together flour and water; whisk into cooking juices in slow cooker. Increase heat to high; cook 15 minutes or until thickened.
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