New-Fashioned Pot Roast With Fresh Rosemary

In 'Not Your Mother's Slow Cooker Recipes for Entertaining'

• Ready In: 10 hrs 30 mins
• Serves: 8-10

Ingredients

• 1 (4 -5 lb)  boneless chuck roast, trimmed of as much fat as possible and patted dry
• 3  medium yellow onions, thinly sliced
• 2  cups  baby carrots (about 24)
• 8 -12  medium  red new potatoes (can peel or not) or 8 -12  medium  white new potatoes, quartered (can peel or not)
• 1⁄2 cup ketchup
• 1⁄4 cup red wine vinegar
• 2  tablespoons Worcestershire sauce
• 1  teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2  tablespoons  minced fresh rosemary
• 1⁄2 cup boiling water

Directions

1. Place roast into the slow cooker; add in onions, carrots, and potatoes.
2. In a small bowl, combine the ketchup, vinegar, Worcestershire sauce, salt, pepper, rosemary, and boiling water; pour over the meat and vegetables.
3. Cover and cook on LOW for 8-10 hours.
4. To serve, transfer the meat to a cutting board to carve; serve slices of meat and vegetables with som of the fragrant juices poured over them.