Classic Pot Roast in a Crockpot

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
2	pounds	beef chuck roast -- fat removed
1 1/2	pounds	Yukon Gold potatoes -- baby halved
6	ounces	baby carrots
1	small	sweet onion -- diced
2	cloves	garlic -- minced fine
2	cups	burgundy or other red wine
1	tablespoon	low sodium Worcestershire sauce
1	tablespoon	no salt added tomato paste
1	teaspoon	Dijon mustard
1/2	teaspoon	seasoned salt
1/4	teaspoon	seasoned pepper
1/4	teaspoon	ground allspice

Cut potatoes in half and put in crockpot. Add carrots, onion, and garlic.

Remove large pockets of fat and silver skin from roast. Place on top on vegetables.

Mix wine, tomato paste, Worcestershire sauce, salt, pepper, Dijon, and allspice together and pour over meat.

Cook on LOW 8 to 10 hours or on HIGH 4 to 5 hours.

Makes 6 Servings.

Per Serving: 491 Calories; 24g Fat (49.8% calories from fat); 27g Protein; 27g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 234mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.