approximately 3 lbs chuck roast
1 medium onion – quartered
Salt and pepper
1 packet brown gravy mix
1 packet ranch dressing mix
1 packet Italian dressing mix
1 1/2 cup cold water (divided)
1 cup red wine
1 tablespoon corn starch
Place roast and onion in slow cooker.
Sprinkle with salt and pepper to taste. In separate bowl mix gravy and dressing mixes with 1 cup of the water and the red wine.
Cook in slow cooker on high for 6-8 hours.
Spoon corn starch into remaining 1/2 cup water and stir, then pour into crock pot, stir well, and let cook for 10-15 more minutes.
Serve over buttered egg noodles, or with your favorite sides.
This recipe was a combination of several ideas I found while Google-ing chuck roast recipes. If I were to do it again I might try cutting the initial amount of water and wine to 1/2 cup each. That said, it was delicious and extremely tender. I’ll definitely be cooking this again.
In the picture you can see I served the roast with mashed potatoes and corn. The corn came from a batch we blanched, then removed from the cob with a corn cutter, then bagged and froze. While I’m not militant about being a localvore I’ve been trying to make better use of locally grown produce, and this corn was grown within a few miles of our home.
Hope you enjoy!
Peace, love, and bacon grease!