Crockpot Cabernet Roast

Course :	Crockpot
From:	HungryMonster.com
Serves:	4

Ingredients:

1 1/4	cups	cabernet sauvignon -- (or other dry red wine)
1/2	cup	stone-ground mustard
6	medium	carrots -- peeled and quartered lengthwise, cut in half
2	large	onions -- cut into lengthwise sections
3	pounds	boneless chuck or other pot roast

Preparation:

Mix the Cabernet and mustard together in a crockpot. Add the carrots, onions and pot roast. Cook about 6 hours on high or longer on low, turning the roast once during cooking. Remove the roast to a serving platter, surround with carrots, and onions and keep warm. Pour the meat juices into a pan and reduce until slightly thickened. Use as sauce to serve over roast.

Nutritional Information:

120 Calories (kcal); trace Total Fat; (3% calories from fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 87mg Sodium