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Slow-Cooker Pot Roast PRINT
Ingredients
| 1 | boneless beef chuck roast (about 3 pounds) |
| 2 | large garlic cloves, sliced |
| ¼ | cup flour |
| ½ | teaspoon salt |
| ½ | teaspoon pepper |
| ⅓ | cup olive oil |
| 1½ | cups red wine |
| 1 | onion, sliced |
| 1 | can tomato sauce (8-ounce) |
| 1 | tablespoon brown sugar |
| 1 | teaspoon oregano |
| 1 | teaspoon prepared horseradish |
| 1 | teaspoon prepared mustard |
| 1 | bay leaf |
| 8 | small red potatoes |
| 8 | carrots, peeled and quartered |
| 3 | ribs celery |
Directions
Cut the roast into halves and make small slits in the top of each half.
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