Pot Roast and Beef Sandwiches

• 3½-4 pound boneless chuck roast
• 6 strips bacon
• 3 cups small diced onion
• 3 cloves garlic
• ½ cup red wine
• 3 tbsp. ketchup
• 2 tbsp. soy sauce
• ¼ tsp. black pepper
• 1 cup one-inch diced carrots
• 4 cups one-inch cubed potatoes
• 2 cups beef stock

Place the bacon, onion, garlic, red wine, ketchup, soy sauce and black pepper in the bowl of a food processor and puree until you have a smooth paste.

Place the chuck roast in the pot of a slow cooker and coat well with the marinade from the food processor.

Leave covered in refrigerator overnight.

In the morning, remove from the refrigerator the add the diced carrots, cubed potatoes and beef stock.

Place the slow cooker pot back in the base, then turn the heat on to low.

Cook for 8-9 hours.

Make 6 portions.

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