1 boneless beef chuck roast (about 2 1/2 lbs)
1 can (14-14.5 oz) beef broth
1/2 cup dry red wine (I use grape juice)
1 T. beef medley herbs (I use roast seasoning packet or dry onion soup mix)
2 pkg frozen stew vegetable mixture (potatoes, celery, carrots, onion)
Place Beef in roaster. Combine beef broth, juice, beef medley. Cover and cook in roaster overnight or for at least 6 hours at 350-400 degrees. Put the veggies in the roaster 1-2 hrs before serving and let them cook until tender. If desired take roast/veggies out of pan and thicken juices for gravy, then slice roast and serve.
