4 lb chuck roast

1 cup all purpose flour

2 tablespoons Montreal Steak Seasoning

2-3 tablespoons olive oil

2 large sweet onions

4-6 whole carrots, peeled and cut in large chunks

4 tiny sweet potatoes, peeled and sliced in large chunks

10-12 baby potatoes

1/4 cup red wine (I used a cabernet)

1 heaping tablespoon jarred, mince garlic

1 Lipton onion soup pack

Add flour to a large platter, bowl, or cookie sheet. Season chuck roast on one side with steak seasoning. Put seasoned side down and dredge in flour. Season other side of roast and flip and dredge in flour. Set aside.

In a large cast-iron skillet, heat 2-3 tablespoons olive oil. Once hot, place the chuck roast down in the pan and sear for 2-3 minutes or until a golden crust forms. Flip and do the other side.

While roast is searing, chop one of the onions and put in the bottom of your crockpot. Add seared roast to the top of the onions.

Peel carrots and sweet potatoes. Cut in large chunks. Add to crockpot. Add baby potatoes to the pot.

Once all meat and vegetables are tucked away in the crockpot, make the wine seasoning. Add wine, garlic, and soup pack. Whisk together and pour over the meat and veggies in the crockpot.

Store the pot with the lid on in the fridge overnight OR start cooking in your crockpot. Cook on lowest crockpot temperature for 10 hours.

Once cooking time is up, meat should shred easily with two forks. Serve immediately as is or with a nice, green salad. Enjoy.