8 Servings 310 min Cook
2 1/2 Lb Beef Chuck
1 Cup chopped Carrots
2 Tbsp Parsley
1 Serving 5 fl oz Red Wine
2 Cup Beef Broth Or Bouillon Canned Soup
2 Cup chopped Celery
1/2 Cup, chopped Onions
2 Clove Garlic
1 Tsp Salt
1 Tbsp, ground Pepper
Season your roast with salt and pepper.
Sear in a hot pan until browned on all sides.
Add to a crock pot.
Add everything but the parsley to the pot and cover.
Cook on high for five hours
Taste and season with salt and pepper as desired.
Serve garnished with fresh parsley and any desired sides.