Ingredients
3 medium potatoes, thinly sliced1-1/3 cups thinly sliced fresh carrots2/3 cup sliced onion1 boneless beef chuck roast (3 pounds)1 teaspoon salt1/2 teaspoon pepper1/2 cup Catalina salad dressing1/4 cup dry red wine or beef broth
Preparation
Place the potatoes, carrots and onion in a 5-qt. slow cooker. Cut roast in half; rub with salt and pepper. Place over vegetables. Combine salad dressing and wine; pour over roast.
Cover and cook on low for 7-8 hours or until meat is tender. Skim fat from cooking juices; thicken juices if desired.
