Prep 15 min Cook 4 hours Makes 7+ servings
Ingredients
3-4 lb chuck roast
1/4 cup of Montreal Seasoning
1/4 oil
1 large onion, sliced into big chunks
4 carrots, peeled and sliced into big chunks
1 lb of white mushrooms, sliced
1 28 oz can of peeled, plum tomatoes
1/2 bottle of red wine (Malbec or Chianti are good choices)
Over high heat on a stove top, heat oil in a dutch oven. Rub chuck roast all over with seasoning. Place in hot oil pan. (You should hear the roast sizzle as it touches the oil. That way, you know you are getting a good sear.) Brown roast on all sides, about 5 minutes per side. Remove from heat and set aside.
In the same pan, add onion, carrots and mushrooms. Return chuck roast to pan and place over the vegetables. Squeeze a can of plum tomatoes over the roast. (This can get a little messy.) Be sure to include the tomato juice from the can.
Top with the red wine and simmer in a slow cooker for four hours.