2 pounds boneless chuck roast, cut into 2” cubes
1⁄2 cup all-purpose flour
1⁄2 teaspoon black pepper
1⁄2 teaspoon salt
4” sprig rosemary
2 cups dry red wine
1 cup beef stock
1 package Flav-R-Pac Mixed Vegetables
12 ounces mushrooms, sliced
4 medium gold potatoes, cut into 1” chunks

Directions:
1. In a large bowl toss beef with flour, pepper, and salt. Transfer to slow cooker along with
rosemary, wine, and stock. Cover and cook on high until beef is tender, 11⁄2-2 hours.
2. Add mixed vegetables, mushrooms, and potatoes, cover, and cook 35-40 minutes more or
until vegetables are tender.