Ingredients:

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

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