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Crockpot Chuck Roast

Serves 4-6


1 teaspoon salt
1 teaspoon freshly ground black pepper
1 chuck roast, 3 1/2 lb., trimmed
1 tablespoon vegetable oil
1 package baby carrots, 1 lb.
1 cup chopped celery
1 can petite diced tomatoes, 14.5 oz.
5 cloves garlic, chopped
1 cup beef broth
1/2 cup dry red wine
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme leaves


  1. Spread 1 teaspoon salt and 1 teaspoon pepper all over roast.
  2. Heat oil in a Dutch oven over medium-high heat. Place roast in Dutch oven and brown on all sides.
  3. Set roast in a 6-qt. crockpot. Add carrots, celery, tomatoes, garlic, beef broth, red wine, marjoram and thyme. Cover crockpot and cook on low heat for 10 to 12 hours or until tender.
  4. Remove roast and vegetables; shred meat.
  5. Pour gravy from crockpot into a 4-cup measuring cup and let stand for 15 minutes. Spoon and discard fat from crockpot gravy. Serve gravy with shredded roast and vegetables.
Season: Winter