1 blade roast, mine was about 4 1/2 lbs

salt and pepper

garlic powder

bacon fat

1 small can cherry tomatoes in tomato juice, undrained

4 ounces red wine

Season the blade roast with salt, pepper, and garlic powder. Brown it on all sides in bacon fat.

Remove the roast to the slow cooker insert. Add the wine to the pan where you browned the meet and scrape up any browned bits. Pour the liquid over the roast. Pour the canned tomatoes over the roast.

Slow cook on low for 8 hours. Eat.

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