Pot Roast and Beef Sandwiches

This recipe makes six portions.


  • 3½-4 pound boneless chuck roast
  • 6 strips bacon
  • 3 cup small diced onion
  • 3 cloves garlic
  • ½ cup red wine
  • 3 Tablespoons ketchup
  • 2 Tablespoons soy sauce
  • ¼ Teaspoon 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 a food processor and puree until you have a smooth paste.
  • Place the chuck roast in the pot of the slow cooker and coat well with marinade from the food processor. Leave covered in refrigerator overnight.
  • In the morning, take it out of the refrigerator and add the diced carrots, cubed potatoes and beef stock. Place back in the slow cooker base and turn to low.
  • Cook for eight to nine hours.
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