Save leftover pot roast and gravy for open-face hot beef sandwiches. Slice the beef and warm it in a saucepan with leftover gravy. Serve it over thick slices of crusty bread.
2 cups baby carrots
1 cup frozen small whole onions
2 cloves garlic, crushed
1 bay leaf
1/2 cup diced salt pork (4-ounces)
2 1/2 pounds boneless chuck roast, cut to fit slow cooker if necessary
1 cup red wine
1 teaspoon beef bouillon granules
1/2 teaspoon dried thyme
1/8 teaspoon freshly ground pepper
3 Tablespoons all-purpose flour
1/4 cup water
Place carrots, onions, garlic and bay leaf in 3 1/2- to 6-quart slow cooker.
Heat large skillet over medium-high heat until hot.
Add salt pork; cook 3 to 4 minutes or until browned.
Remove with slotted spoon; place in slow cooker.
Add chuck roast to skillet.
Cook over medium-high heat 6 to 8 minutes, turning once.
Place in slow cooker.
Drain fat from skillet; add wine, bouillon, thyme and pepper.
Bring to a boil, stirring to scrape up brown bits from bottom of skillet; pour over roast.
Cook, covered, on low heat 8 hours.
Remove roast; place on platter.
With slotted spoon, remove vegetables and salt pork; place on platter with roast.
Loosely cover with foil; place in 250°F oven to keep warm.
Remove and discard bay leaf.
In small bowl, whisk together flour and water; whisk into cooking juices in slow cooker.
Increase heat to high; cook 15 minutes or until thickened.
Spoon small amount of cooking juices over roast; pass remainder.