Italian Pot Roast with Red Wine Sauce

Categories: Beef main dish

Ingredients

• 1 1/2 lb. medium red potatoes cut into 1-inch pieces
• 1/2 lb. baby carrots
• 1 large onion thickly sliced, separated into rings, divided use
• 2 (0.87 to 1.2 oz.) pkg. brown gravy mix
• 1 1/2 Tbsp. all-purpose flour
• 2 1/2 tsp. Italian seasoning
• 1/2 tsp. celery salt
• 2 to 2 1/2 lbs. lean boneless beef chick roast, well-trimmed
• 1/2 cup water
• 1/2 cup dry red wine or unsalted beef broth
• 1 Tbsp. dried parsley flakes

Directions

1. In a 4-quart or larger slow cooker, place potatoes, carrots and half the onion slices.
2. Combine gravy mixes flour, Italian seasoning and celery salt in a small bowl. Sprinkle half of mixture over beef. Turn beef and sprinkle with remaining seasoning mix cut beef into 8 to 10 chunks. Place in cooker and top with remaining onion slices. Combine water and wine and pour over all. Cover and cook on low for 8 hours or until beef is no longer pink and vegetables are tender. Add parsley flakes; stir. Remove beef and vegetables to serving platter. Spoon some sauce over all. Serve remaining sauce on the side.

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