Ingredients
3-4 pound roast
3-4 medium potatoes
5-6 medium carrots
1 medium yellow onion
1 cup chopped tomato
3 cloves minced garlic
1 cup chicken stock
3/4 cup dry red wine
1 tablespoon+2 teaspoons italian seasoning
1 bay leaf
Salt and pepper
Cut potatoes into 1-2 inch chunks, the carrots into roughly 2 inch chunks and the onion into 1-2 inch chunks.
Put the chicken stock, wine, about 2 cloves worth of the garlic, 1 tablespoon of the italian seasoning, the bay leaf and the veggies into the cold crock pot and mix together to coat everything.
Cut excess fat from the roast then rub the remaining garlic and italian seasoning over the roast. Season the roast with salt and pepper. Place the roast down onto the veggies and liquid mixture. Cook on low for 8-10 hours.
