Slow-Cooked Pot Roast With Wine

• 3 -4 lbs chuck roast
• salt
• pepper
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1 medium onion, coarsely chopped
• 1 (14 1/2 ounce) can diced tomatoes, with juices
• 1/2 cup port wine or 1/2 cup red wine
• 2 tablespoons red wine vinegar
• 3 garlic cloves, finely minced

1. Sprinkle roast with salt and pepper; coat with flour.
2. In a large skillet heat olive oil over medium-hight heat.
3. Sear roast on all sides, 2-3 minutes per side.
4. Transfer to slow cooker.
5. Add onions to pan and cook until browned.
6. Add remaining ingredients to onions.
7. Cook, stirring until mixture is simmering.
8. Pour over roast; cover and cook on high 1 hour.
9. Taste broth and adjust with salt and pepper if needed.
10. Reduce heat to low and cook 8-10 hours longer (or continue cooking on high 4-5 hours).
11. Transfer roast to a serving platter an d cover to keep warm.
12. Pour juices in a saucepan and simmer about 10 minutes to reduce excess liquid, if desired.

salt, pepper, flour, olive oil, onion, tomatoes, port wine, red wine vinegar, garlic

Taken from www.food.com/recipe/slow-cooked-pot-roast-with-wine-410579 (may not work)