Sweet and Tangy Braised Chuck Roast

Ingredients

• 6 gingersnap cookies, finely crushed into crumbs (each about 2 inches in size)
• 2 cups peeled baby carrots (about half of a 16 ounce bag)
• 2 stalks celery, cut crosswise into 2 inch pieces
• 1 medium onion, cut into 1 inch pieces
• 1 cup dry red wine
• 2 tablespoons red wine vinegar
• 1/4 cup raisins
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 lbs boneless beef chuck roast

Directions

1. 1

   In 4 1/2-6 quart slow cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, salt, and pepper.

2. 2

   Place roast on top of vegetables.

3. 3

   Cover and cook on low 8 to 10 hours, or on high 6 to 6 1/2 hours.

4. 4

   Place roast on warm platter. Skim and discard fat from cooking liquid.

5. 5

   Serve roast with vegetables and sauce.