Pot Roast Burgundy - Slow Cooker

Sirloin Tip Roast, about 2 1/2 -3 1/2 pounds

3 cups red wine

2 tablespoons butter

2 carrots

2 ribs celery

1 large onion

2 Parsnips

2 Turnips

6-8 baby dutch yellow potatoes

1 clove garlic

3 tablespoons flour blended with 2 tablespoons butter

salt and pepper to taste

In a large bowl cover roast with red wine. Let soak for at least an hour or more, refrigerated. Cut vegetables into medium to large chunks. Heat butter in a large skillet and add chopped vegetables. Saute until lightly browned; cook another 2 or 3 minutes.

Place roast in the Crock Pot, coat with salt & pepper. Cover with the sauteed vegetables. Pour wine into the hot saute pan and bring to a boil. Pour over the beef and vegetables. Cover and cook on low 6-8 hours. 30 to 45 minutes before done, whisk flour-butter mixture in to thicken. Remove meat, and pull apart with a fork to shred or chop into chunks, whichever you prefer. Stir back in with veggies & broth before serving.

(Original recipe credit About.com this has been edited to how I prepared it.)

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