2 pounds of boneless beef chuck roast
1 teaspoon Penzey Forward! seasoning, divided
2 Tablespoons Olive Oil
1 teaspoon Garlic Salt
1 teaspoon Italian Herb Seasoning
1 package of dry onion soup mix
1/2 Cup Dill Pickle Juice
1 Cup Red Wine
1 12 ounce Can Beer
1 onion cut into wedges
2 Tablespoons Jalepeno Nacho Rings
1 1/2 Cups Baby Carrots
Season the Roast with Forward! seasoning. Heat olive oil in a frying pan over medium high heat and then sear both sides of the roast (approximate 4-5 minutes each side).
Add the red wine and beer to the crock pot. Stir in all the seasonings Forward!, Garlic Salt, Italian Herb Seasoning, dry onion soup mix, and pickle juice until well mixed.
Add the seared roast to the crock pot. The liquid should cover it, if not add a bit of water. Put the onion, baby carrots and jalepeno slices on top.
Cook on low for 8 hours.
Serve as a roast or shred and serve in sandwiches.
|Seasoning the roast with Forward!|
|Searing the Roast in Olive Oil|
|Mixing all the seasonings in the red wine and beer|
|Cutting up the onion|
|Adding the onion, carrots and jalepeno slices over the roast|
|Shredding the roast|
|Serving as a sandwich with the baby carrots and a fruit salad (recipe to come!)|