Michael's Slow-Cooker Pot Roast 
 

2 Tablespoons all-purpose flour
2 Cups Swansons Chicken Broth
2 Tablespoons Ketchup
1 1/2 lbs Small Yukon Gold Potatoes
3 Large Carrots, sliced diagonal inton 1/2-inch pieces
1 Large Yellow Onion
3 Tablespoons Worcestershire Sauce
1 beef roast (3-4 lbs), preferably chuck, trimmed of fat
5 Garlic cloves diced then mashed into paste
Fresh Thyme in a small bouquet tied with cooking string
1/2 cup of Cabernet Sauvignon
Coarse Salt & freshly ground Pepper

DIRECTIONS:

1. In a large slow cooker stir together flour and 1 cup of chicken broth until smooth. Add remaining broth, ketchup, potatoes, carrots, onion, wine and Worcestershire. Season with salt & pepper the toss.

2. Season roast with 1 teaspoon salt and 1/2 teaspoon pepper and rub with garlic paste. Place roast on top of vegetables and add thyme bouquet on the side. Cover and cook on high until roast is fork tender about 5 hours or 8 hours on low.

3. Transfer roast to a cutting board and slice. Remove thyme bouquet, skim some fat from the pan juices then our red wine into pot and return meat back into juices along with the vegetables.

4. Serve roast and vegetables drizzled with juices and ENJOY !!!

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