Pot Roast with Onions, Carrots and Potatoes

4 pounds boneless beef chuck roast

2 gabs (14 ounces eat) bags frozen pearl onions, thawed

5 carrots, peeled and cut into 1-inch lengths

1½

pounds small white or red potatoes, scrubbed and quartered

½

cup dry red wine

1/2 cup water

$#8531;

cup instant-blending flour, such as Wondra

¾

teaspoon salt

½

teaspoon freshly ground black pepper

Chopped fresh parsley, for garnish

Salt and pepper, to taste

Trim any excess fat from the meat. Cut into three or four large pieces for even cooking.

In a 6-quart slow cooker, combine the onions, carrots and potatoes. Toss to mix.

In a small bowl, mix the wine with the water. Whisk in the flour, salt and pepper. Pour ¾

cup of this mixture over the vegetables in the pot. Place the meat on top of the vegetables, and pour the remaining liquid evenly over all.

Cover and cook on high for 1 hour. Reduce the heat to low, and cook for 6-8 hours, or until the meat is very tender.

Transfer the meat and vegetables to a warm platter. Garnish with parsley.

Skim the fat off the surface of the pan juices. Season with salt and pepper if needed. Pass this sauce on the side.

Serves eight to 10.

"Slow & Easy" by Natalie Haughton (2009 Wiley)