Categories: Beef, Main Dish, Slow Cooker

Ingredients

• 1 (4 -5 lb) boneless chuck roast, trimmed of as much fat as possible and patted dry
• 3 medium yellow onions, thinly sliced
• 2 cups baby carrots (about 24)
• 8 -12 medium red new potatoes (can peel or not) or 8 -12 medium white new potatoes, quartered (can peel or not)
• 1/2 cup ketchup
• 1/4 cup red wine vinegar
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 tablespoons minced fresh rosemary
• 1/2 cup boiling water

Directions

1. Place roast into the slow cooker; add in onions, carrots, and potatoes.

2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.

3. Cover and cook on LOW for 8-10 hours.

4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.

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