1 large roast
1 large onion, diced
2 lbs baby red potatoes, quartered
1lb carrots, sliced
1/2 bottle red wine - I used a Cabernet
1T Worcestershire sauce
1/4C soy sauce
4 cloves garlic, minced
salt and pepper to taste
4C beef stock
corn starch, for thickening
1. Place roast, liquids, veggies, salt and pepper in your crock pot. Set it on low heat to cook for 6-8hours, or high heat to cook for 4-5 hours.
2. When roast is done, it will fall apart. Separate meat and veggies from cooking liquids. Place cooking liquids and beef stock in a stock pot and heat to boiling. Remove about 1C of liquid and add corn starch, about 3T. Mix well so there are no lumps, and add back to liquids, stirring well to combine. Add meat and veggies when liquid is at your desired consistency.
3. Cook over med heat to heat through.
I served this with popovers with cinnamon honey butter. Heavenly.