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Crockpot Chuck Roast

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Serves 4-6 | 

Waiting to eat this pot roast will be the hardest part.

Ingredients:

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

Directions:

  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.
Cooking Method: Slow Cooker
Main Ingredient: Chuck Roast, Beef
Course: Dinner
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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