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5/5
(1 Votes)
Ingredients
- 4 LB ROAST
- 1 TSP SALT
- 1/2 TBSP PEPPER
- 2 TBSP PAPRIKA
- 2 TBSP GROUND MUSTARD
- 2 TBSP BROWN SUGAR
- 1/4 TBSP ONION POWDER
- 1/4 TBSP GARLIC POWDER
- 1/4 TSP GROUND THYME
- 1/4 TSP GROUND MARJORAM
- 1/4 TSP GROUND OREGANO
- 1 MED RED ONION DICED
- 4 LARGE CARROTS PEELED AND CUT 1/2 INCH
- 4 MET TO LARGE RED POTATOES PEELED AND CUBED
- 2 CUP BURGUNDY WINE
Details
Preparation
Step 1
TRIM ROAST OF EXCESSIVE FAT, MIX SEASONINGS TOGETHER APPLY TO ROAST, PLACE IN CROCK POT, ADD IN REMAINING INGREDIENTS COOK ON LOW FOR 6 TO 8 HOUR TILL MEAT IS TENDER
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