Cooking Time:10–12 hours on Low or 5–6 hours on High
Ingredients2 lbs. boneless beef chuck pot roast
1/2 tsp. salt
1/4 tsp. ground black pepper
2 T. cooking oil (optional)
2 T. quick cooking tapioca
6 med. carrots, cut into 1–1/2-inch pieces
9 oz. pkg. frozen cut green beans
1/2 of a 16 oz. pkg. frozen small whole onions (2 c.)
2 cloves garlic, minced
14 oz. can reduced-sodium beef broth
1 c. Burgundy wine
4 slices bacon, crisp-cooked, drained, and crumbled
- Trim fat from meat. Cut meat into 1-inch pieces. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat, half at a time, in hot oil over medium heat until brown. Drain off fat.
- Place meat in a 3 1/2 or 4-quart slow cooker. Sprinkle with tapioca. Stir in carrots, green beans, onions, and garlic. Pour broth and Burgundy over meat mixture in slow cooker.
- Cover. Cook on Low for 10 to 12 hours or on High for 5 to 6 hours.
NOTE: Sprinkle each serving with crumbled bacon.