Burgundy-style Pot Roast

Total Time: 8 hrs 15 mins Preparation Time: 15 mins Cook Time: 8 hrs

Ingredients

• Servings: 4
• 2 cups baby carrots
• 1 cup frozen small whole onions
• 2 garlic cloves, crushed
• 1 bay leaf
• 4 ounces diced salt lamb
• 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

Recipe

• 1 place carrots, onions, garlic and bay leaf in slow cooker.
• 2 heat large skillet over medium-high heat until hot. cook salt lamb 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 lamb; 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.