I threw this recipe together one morning with the few ingredients I had on hand. Sometimes the best recipes are created that way! My family devoured the entire roast for dinner and proclaimed it their favorite slow cooker meal ever! Well, you can’t get any better than that on a Tuesday night. You can also use brisket for this recipe, but my local butcher doesn’t always have one, so I generally opt for a nice fatty chuck roast instead.
7 slices bacon, chopped
Sea salt to taste
Freshly ground black pepper to taste
3-4-pound chuck roast
2 medium yellow onions, thinly sliced
½ cup red wine
3 cups beef broth
3 cloves garlic, minced
Cook the bacon in a large skillet over medium-high heat until it is browned and slightly crisp.
Remove the bacon with a slotted spoon, and transfer it to a paper towel-lined plate. Set it aside.
Sprinkle sea salt and pepper over all sides of the roast. Add the roast to the hot skillet with the bacon grease, and brown it on all sides.
Transfer the roast to a slow cooker.
Meanwhile, lower the heat under the skillet to medium. Add the onions, and cook, stirring occasionally, until softened, 3-5 minutes.
Remove the onions from the skillet, and place them in the slow cooker on and around the roast.
Add the wine to the skillet, and scrape any yummy bits of goodness off the bottom of the pan.
Add the beef broth and garlic to the skillet, and stir to combine.
Pour the wine-broth mixture over the roast, and cook the roast on low for 7-8 hours or on high for 5-6 hours.
Serve slices of the roast with the juices, bacon pieces, and onions.