Burgundy-Style Pot Roast

• 2 cups baby carrots
• 1 cup frozen small whole onions
• 2 garlic cloves, crushed
• 1 bay leaf
• 4 ounces diced salt pork
• 2 12 lbs boneless chuck roast
• 1 cup red wine
• 1 teaspoon beef bouillon granules
• 12 teaspoon dried thyme
• 18 teaspoon fresh ground pepper
• 3 tablespoons all-purpose flour
• 14 cup water

1. Place carrots, onions, garlic and bay leaf in slow cooker.
2. Heat large skillet over medium-high heat until hot.
3. Cook salt pork 3 to 4 minutes or until browned.
4. Place in slow cooker.
5. Add roast to skillet and brown.
6. Place in slow cooker.
7. Drain fat from skillet; add wine, bouillon, thyme & pepper.
8. Bring to a boil, pour over roast.
9. Cook, on low heat 8 hours.
10. Remove roast, vegetables & salt pork; Loosely cover with foil; place in 250F oven to keep warm.
11. Remove and discard bay leaf.
12. In small bowl, whisk together flour and water; whisk into cooking juices in slow cooker.
13. Increase heat to high; cook 15 minutes or until thickened.

baby carrots, onions, garlic, bay leaf, salt pork, chuck roast, red wine, beef bouillon granules, thyme, ground pepper, allpurpose, water

Taken from www.food.com/recipe/burgundy-style-pot-roast-471454 (may not work)