The weather is getting cooler by the day, the wind is blowing in and the leaves are turning their brilliant colors of fall. That means it is time to pull out the slow cooker and commence in the eating of comfort foods.
1 pot (chuck) roast
1 1/2 cup burgandy wine
1 large onion
several baby red potatoes
1 small bag of baby carrots
1 tbsp minced fresh garlic
1 tbsp of each - rosemary, thyme, sage, oregano, basil
1 can of diced tomatoes (juice reserved)
In a large crock pot, add a thin layer of vegtables, and place meat on top, the pour in the rest of the vegtables. Add wine and spices. Cook on low for 8 hrs. One hour before serving add can of tomatoes and half of the juice that is in the can. Serve with a mellow merlot and warm crusty italian bread.
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