Crockpot Chuck Roast

Crockpot Chuck Roast

The meat is cooked in a slow cooker, which makes it really soft and succulent. The fruity wine sauce is both sweet and savory. As my family and guests quipped, “This is restaurant worthy!”

SERVES 7–8

• 3¹⁄₂–4-lb (1¹⁄₂–2-kg) chuck roast
• salt and pepper, to taste
• 1 onion, sliced
• 3 cloves garlic, sliced
• 1 Tbsp olive oil
• 2–3 sweet potatoes, cubed
• 2–3 carrots, thickly sliced
• 3 Tbsp fresh orange juice
• 2 Tbsp silan
• 1 Tbsp soy sauce
• ³⁄₄ cup zinfandel wine
• 1 bay leaf
• 1 cup frozen mixed berries
• 1¹⁄₂ cups water

Sprinkle roast with salt and pepper and rub the spices in well.

Place onion, garlic, and olive oil in a 6-liter slow cooker and mix together. Add sweet potatoes and carrots. Place chuck roast on top of the veggie mixture.

Combine orange juice, silan, and soy sauce in a small bowl and pour over meat, rubbing it in all over. Pour wine around the roast. Add bay leaf. Add berries around the meat. Pour in water.