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Burgundy-Style Pot Roast

2 cups baby carrots
1 cup frozen small whole onions
2 garlic cloves, crushed
1 bay leaf
4 ounces diced salt pork
2 12 lbs boneless chuck roast
1 cup red wine
1 teaspoon beef bouillon granules
12 teaspoon dried thyme
18 teaspoon fresh ground pepper
3 tablespoons all-purpose flour
14 cup water


Place carrots, onions, garlic and bay leaf in slow cooker. 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. Drain fat from skillet; add wine, bouillon, thyme & pepper. Bring to a boil, pour over roast. Cook, on low heat 8 hours. Remove roast, vegetables & salt pork; Loosely cover with foil; place in 250F oven to keep warm. 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.

Source: www.food.com