Well, I tweaked up my pot roast recipe yesterday, and WOWZA!! It was AMAZING!!!
4lb Chuck Roast
LOTS of salt & pepper
About 2tbsp Rosemary
About 2tbsp Thyme
1 big bag of baby carrots
1onion chopped (they don't HAVE to be chopped, but we don't like onion texture, so we like 'em small just to add their flavor)
A whole bottle of Red Wine - I used a Pinot Noir for the richness of flavor
2 cups of Beef Broth
I cooked it in the slow cooker for 8 hours, and the roast fell apart and had an AMAZING flavor!!! SOOOOO GOOOOOD!!!! I wish I'd taken a picture before I devoured it! Instead of cooking the potatoes in the slow-cooker, I quartered them and covered them in olive oil, salt, pepper, and rosemary, then baked them for about 40 minutes at 350 (or until soft). DELICIOUS!!! The hubs RAVED about this!! Yay, me!