New-Fashioned Pot Roast With Fresh Rosemary

• 1 (4 -5 lb) boneless chuck roast, trimmed of as much fat as possible and patted dry
• 3 medium yellow onions, thinly sliced
• 2 cups baby carrots (about 24)
• 8 -12 medium red new potatoes (can peel or not) or 8 -12 medium white new potatoes, quartered (can peel or not)
• 12 cup ketchup
• 14 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 14 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh rosemary
• 12 cup boiling water

1. Place roast into the slow cooker; add in onions, carrots, and potatoes.
2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.
3. Cover and cook on LOW for 8-10 hours.
4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.

chuck roast, yellow onions, baby carrots, red new potatoes, ketchup, red wine vinegar, worcestershire sauce, salt, ground black pepper, fresh rosemary, boiling water

Taken from www.food.com/recipe/new-fashioned-pot-roast-with-fresh-rosemary-433953 (may not work)