BEEFMAN BURGUNDY POT ROAST

By Beefman-2

DELICIOUS POT ROAST DINNER WITH BURGUNDY WINE

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

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