CALIFORNIA COAST MARINATED CHUCK ROAST

By Beefman-2

TENDER SLOW COOKED CHUCK ROAST WITH VEGGIES

Ingredients

• 4 LB CHUCK ROAST
• MARINADE
• 2 CUP BURGUNDY WINE
• 1 CUP BEAVERS SWEET HOT MUSTARD
• 1 CUP APPLE CIDER
• 2 CUP BROWN SUGAR
• 1 TBSP GARLIC POWDER
• 1 TBSP ONION POWDER
• 3 TBSP GROUND MUSTARD
• 1 TBSP BLACK PEPPER
• 1 POUND BABY CARROTS
• 3 - 4 MED RED POTATOES PEELED AND CUBED

Preparation

Step 1

TRIM CHUCK ROAST OF EXCESSIVE FAT PLACE IN TUPPERWARE CONTAINER, MIX MARINADE WELL POUR OVER MEAT AND COVER, PLACE IN FRIDGE TURNING EVERY 12 HOURS FOR 2 DAYS.

PLACE IN CROCK POT ALONG WITH CARROTS AND POTATOES ADD IN 2 CUPS OF MARINADE, COOK ON LOW FOR 6 TO 8 HOURS TILL TENDER