The epitome of "turn it on and walk away" cooking. Does it get any easier?
Place a chuck roast (mine was about three pounds) into your slow cooker. Top with a few cloves of minced garlic, one small sliced onion and a bay leaf. Salt and pepper the roast well. Add a cup of red wine and two cups of beef stock. Cook on low until meat is falling apart - about 8-12 hours.
I recommend some gravy and a potato gratin to go with this. Be sure to have bread or rolls on hand for the following day's open-faced sandwiches!
