Sweet and Tangy Braised Chuck Roast

• 6 gingersnap cookies, finely crushed into crumbs (each about 2 inches in size)
• 2 cups peeled baby carrots (about half of a 16 ounce bag)
• 2 stalks celery, cut crosswise into 2 inch pieces
• 1 medium onion, cut into 1 inch pieces
• 1 cup dry red wine
• 2 tablespoons red wine vinegar
• 14 cup raisins
• 1 teaspoon salt
• 12 teaspoon ground black pepper
• 2 lbs boneless beef chuck roast

1. In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.
2. Place roast on top of vegetables.
3. Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.
4. Place roast on warm platter.
5. Skim and discard fat from cooking liquid.
6. Serve roast with vegetables and sauce.

cookies, baby carrots, stalks celery, onion, red wine, red wine vinegar, raisins, salt, ground black pepper, chuck roast

Taken from www.food.com/recipe/sweet-and-tangy-braised-chuck-roast-204567 (may not work)