Cheese Grits made with gouda and Brussels Sprouts With Bacon. Enjoy!
Company Pot Roast
1 (4-lb.) boneless beef chuck roast
Montreal steak seasoning
4 carrots, cut into chunks
2 onions, cut into chunks
4 celery ribs, cut into chunks
3 leeks, cut in half and into chunks
5 garlic cloves, peeled
1 1/2 cups red wine
1 (28-oz.) can whole plum tomatoes
1 cup chicken stock
3 fresh thyme sprigs
3 fresh rosemary sprigs
1. Sprinkle roast on both sides with steak seasoning. Brown roast on all sides in hot oil in a large Dutch oven.
2. Place carrots and next 4 ingredients in bottom of slow cooker. Place roast on top of vegetables. Add in red wine and next 2 ingredients. Place herbs on top of roast.
3. Cook on LOW for 8 hours or until done. Remove roast to a serving platter; puree vegetable mixture, and freeze for another use.