Slow-Cooker Chuck Roast

Slow-Cooker Chuck Roast

Ingredients:

2 8-oz packages Sliced Mushrooms
1 medium Onion, cut into large dice
     (You can also buy them cut into smaller pieces at Publix)
1 tablespoon chopped Garlic
1/2 cup Red Wine
1 14.5-oz Can Diced Tomatoes With Green Chilies
4 lbs Chuck Roast
     (I had trouble finding 1 that was 4 lbs, sometimes I had to buy 2 smaller ones)
1/2 cup Sour Cream
Thickener - Guar, Xanthan


Directions:

Spray your slow cooker with nonstick cooking spray.  Put your mushrooms in the bottom of the pot, then your onion on top of that, and your garlic spread over it all.  Pour the red wine and canned tomatoes with green chilies over everything, and give it a stir.

Place your chuck roast on top.  (Depending on the roast(s) I got I had to sometimes cut it up into smaller pieces to get it all to fit.  I also had a small slower cooker at the time.)

Cover the slow cooker and set to high.  Cook for about 8 hours. 

Remove the roast, stir the sour cream into the stuff in the pot.

Thicken to taste.

*** Makes great leftovers for lunches as well.  I would recommend putting lunch portion sizes in containers with gravy over top.  That way when you get ready to leave for work you just have to grab a container with the correct amount already in it. ***

Yields: 8 servings, each with: 423 calories; 30 g fat; 29 g protein; 6 g carbohydrates; 1 g dietary fiber; 5 g usable carbs