Port-Wine Pot Roast

The port wine adds a different flavor to this beef roast. Great served with mashed potatoes and garlic green beans.

• Ready In: 10 hrs 5 mins
• Serves: 10

Ingredients

• 3  lbs  beef  chuck roast
• 1⁄2 cup  chopped onion
• 1⁄2 cup port wine or 1⁄2 cup  apple juice
• 1 (8 ounce) can tomato sauce
• 3  tablespoons quick-cooking tapioca
• 1  tablespoon Worcestershire sauce
• 1  teaspoon  crushed dried thyme
• 1  teaspoon  crushed dried oregano
• 2  cloves  minced garlic
• 4  cups  hot cooked  noodles

Directions

1. Trim fat from pot roast.
2. If necessary, cut roast to fit into a 3 1/2 or 4 quart slow cooker.
3. Place meat in slow cooker.
4. In a small bowl, combine all other ingredients.
5. Cook on Low for 8 to 10 hours or High for 4 to 5 hours.
6. Place beef on warm platter.
7. Cover with aluminum foil and place in preheat 200 degree oven to keep warm while preparing gravy.
8. Skim fat from gravy.
9. If you want to thicken it, add 2 Tablespoons of water and cornstarch together; blend well.
10. Turn crockpot to high and add cornstarch mixture.
11. Serve over sliced beef.