1 beef roast, about 2-3 pounds
3 cups red wine
2 tablespoons butter (to saute veggies in)
2 ribs celery
1 large onion
1 clove garlic
8 to 12 ounces mushrooms
3 tablespoons flour & 2 tablespoons butter
salt and pepper to taste
Marinate roast in red wine for at least an hour or more in refrigerater.
Chop carrots, celery, onion, and garlic. Saute in butter until lightly browned, then add mushrooms; cook another 2 or 3 minutes.
Place roast in the Crock Pot. Cover with the sauteed vegetables. Pour wine into the hot saute pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on low 8 to 10 hours. At last 30 minutes whisk flour-butter mixture in to thicken.
Serves 4 to 6.