Source: dLife

Port wine is the secret to this roast's outstanding flavor.

Servings

2.5 lb beef chuck pot roast
0.5 cup fresh chopped onion (1 medium)
0.5 cup port wine (or apple juice)
8 oz no-salt tomato sauce
3 tbsp quick cooking tapioca
1 tbsp Worcestershire sauce
1 tsp ground thyme , crushed
1 tsp ground oregano , crushed
2 medium garlic cloves , minced
1 cup chopped carrots (optional)

1 Remove any excess fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker and place in cooker.
2 In small bowl combine onion, port wine, tomato sauce, tapioca, Worcestershire sauce, thyme, oregano, and garlic. Pour over meat.
3 Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
4 Place meat on a serving platter.
5 Skim fat from gravy and serve with the meat.