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Serves 8 with leftovers
Active: 10 min/Total: About 9 to 11 hr on low
2 beef bouillon cubes¼ cup boiling water1 can (14½ oz) petite diced tomatoes1 cup dry red wine1 box (1.8 oz) leek soup mix1 Tbsp Worcestershire sauce4 cloves garlic, crushed1 tsp each dried thyme, marjoram and rosemaryOne 4-lb lean boneless beef chuck pot roast, tied12 oz carrots and 8 oz parsnips, peeled, halved crosswise; thick pieces halved or quartered lengthwise3 Tbsp all-purpose flour
1. Dissolve bouillon cubes in the boiling water. Pour into a 5-qt or larger slow-cooker. Stir in tomatoes, wine, soup mix, Worcestershire sauce, garlic and herbs. Add meat; turn to coat with liquid. Arrange vegetables around meat.
2. Cover and cook on low 9 to 11 hours until fork tender. Remove meat to cutting board and cover with foil. Leave liquid and vegetables in covered cooker. Set on high.
3. Whisk flour into ¼ cup cold water until well blended. Stir into liquid, cover and cook 10 minutes until thickened.
4. Thinly slice beef; place on serving platter. Remove vegetables with a slotted spoon; arrange around beef. Spoon a little gravy on meat and serve rest at table.
Per 4-oz serving meat and ¼ cup gravy: 385 cal, 51 g pro, 18 g car, 3 g fiber, 11 g fat (4 g saturated fat), 137 mg chol, 818 mg sod