Recipe:
Slice potatoes into rounds (I used about 4 smaller red potatoes), slice carrots into rounds (about 4 carrots) and dump into pot. Sprinkle 2-3 lb chuck roast w/ salt and pepper, then brown in oil on stove. Carefully place roast on top of veggies. Sprinkle 1 packet of Lipton onion soup mix on top of the meat/veggies. Deglaze pan used to brown the roast w/ 1/4 c red wine. Pour this over everything. Also pour one 8 oz can of beef broth and 2 Tbsp of worcestershire sauce over everything. Cook on low for 6-8 hrs (mine took about 7). It would probably be super easy to turn all the juices into gravy when it's all done, but I like to serve it w/ rice and have the rice soak it up. Be sure to eat w/ a nice glass of whatever red wine you used to deglaze. :)
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