Burgundy-Style Pot Roast

By barbgreenfield

Ingredients

• 2 cups baby carrots
• 1 cup frozen small whole onions
• 2 garlic cloves, crushed
• 1 bay leaf
• 1/2 cup diced salt pork (4 oz.)
• 2 1/2 lb. boneless chuck roast, cut to fit slow cooker if necessary
• 1 cup red wine
• 1 teaspoon beef bouillon granules
• 1/2 teaspoon dried thyme
• 1/8 teaspoon freshly ground pepper
• 3 tablespoons all-purpose flour
• 1/4 cup water

Preparation

Step 1

1.2 cups baby carrots
1 cup frozen small whole onions
2 garlic cloves, crushed
1 bay leaf
1/2 cup diced salt pork (4 oz.)
2 1/2 lb. boneless chuck roast, cut to fit slow cooker if necessary
1 cup red wine
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
3 tablespoons all-purpose flour
1/4 cup water