ADDED CROCK-POT TO THE BEEF RECIPE ENJOY DAN:

             CLASSIC BEEF POT ROAST (MY WAY) by CHEF DAN:

Serves 8          (ALSO MAKE IN THE CROCK-POT)

INGREDIENTS:

2-3 pound beef roast

2 tablespoon grape-seed oil

2 onions, quarter

6 whole peeled garlic cloves

4 large carrots cut into 1-inch rounds

1 (32oz) box beef broth.

1 cup red wine

4 thyme springs or rosemary springs

DIRECTIONS:                           (PRE-HEAT OVEN TO 350 DEGREES)

1.    In Dutch oven oil over medium-high heat.

2.    Season roast with kosher salt and freshly ground black pepper.

3.    Add roast to pan, and cook 5 minutes, turning to brown an all sides.

4.    Remove roast from pan.

5.    Add 1 tablespoon oil, onions and garlic to the pan and cook for about 8 minutes or until nice and brown.

6.    Remove from pan.

7.    Add carrots to pan and cook for about 5 minutes, or until nice and brown.

8.    Remove from pan.

9.    Return brown roast to the pan. Add beef broth, wine and thyme springs.

10. Cover and place pot in pre-heated oven and bake for 1-1/2-hours.

11. Add onions, garlic and carrots.

12. Cover and bake 1 more hour.

13. Remove and let rest for 10 minutes.

14. Discard thyme springs, place on a platter and spoon sauce over.

TO MAKE IN A CROCK-POT:

1.    Step 9 would be.

2.    Return browned roast to crock-pot.

3.    Add beef broth, wine and thyme springs.

4.    Add onions, garlic and onions.

5.    Cook on low for 8-10 hours.

6.    Remove thyme springs.

7.    Placed on a platter and spoon sauce over the beef.

ENJOY DAN:                                       BON-APPETITE!!