Black Forest Pot Roast with Leek

2013 Ohio State Fair
Karen Haldeman
1/1/0001
Cincinnati, Ohio

12 Servings

Ingredients:
2 (6-7 lb.) chuck roasts
2 bunches of fresh leek (about 6)
½ c. Water
½ c. Ketchup
1 c. Valley Vineyards Cabernet Franc
¼ c. Dijon-style mustard
2 Tbsp. Worcestershire sauce
1 tsp. Salt
¼ tsp. Pepper
2 Garlic cloves, crushed

Instructions:
1. Trim all fat from meat
2.Place meat in a slow cooker at 200°F
3. Combine water, ketchup, wine, mustard, Worcestershire sauce, salt, pepper and garlic, and pour over meat
4. Cover and cook on low for 8 hours.
5. Remove meat and slice.
6. Serve over noodles or on bread or bun for a tasty sandwich.