Pot Roast

{Can you tell the above picture was an afterthought?...That good!}

Brown (Beef Chuck) Pot Roast on both sides. Place in Crock Pot. Reserve 1 tbsp of the drippings. Quarter a whole onion and 4 cloves of garlic and salute in the oil until translucent. Add 1 cup of red wine and bring to a simmer. Add 4-5 tbsp of tomato sauce, salt and pepper and a bay leave. Bring to a simmer. Poor over beef and cook on low for 8 hours. Add vegetables, such as carrots and potatoes, half ways through the cooking time.