Port-Wine Pot Roast

• 3 lbs beef chuck roast
• 1/2 cup chopped onion
• 1/2 cup port wine or 1/2 cup apple juice
• 1 (8 ounce) can tomato sauce
• 3 tablespoons quick-cooking tapioca
• 1 tablespoon Worcestershire sauce
• 1 teaspoon crushed dried thyme
• 1 teaspoon crushed dried oregano
• 2 cloves minced garlic
• 4 cups hot cooked noodles

1. Trim fat from pot roast.
2. If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
3. Place meat in slow cooker.
4. In a small bowl, combine all other ingredients.
5. Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
6. Place beef on warm platter.
7. Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
8. Skim fat from gravy.
9. If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
10. Turn crockpot to high and add cornstarch mixture.
11. Serve over sliced beef.

chuck roast, onion, port wine, tomato sauce, quickcooking tapioca, worcestershire sauce, thyme, oregano, garlic, noodles

Taken from www.food.com/recipe/port-wine-pot-roast-68935 (may not work)