Crock-pots are not just for Shabbos; this is the perfect recipe to throw in first thing in the morning and come home to, ready, at the end of a long day.

1 (3 pound) boneless chuck roast
1 (10 ounce) package frozen pearl onions
4 carrots, peeled and sliced in rounds
1 cup beef broth
½ to 1 cup red wine
¼ cup flour
1 tablespoon onion soup powder

Place onions and carrots in bottom of crock pot with roast on top. Whisk together the beef broth, wine, flour and onion soup powder until smooth. Pour over roast. Cover and cook on low – about 8 hours.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

www.gourmetkoshercooking.com is a new and exciting site where you will find over 900 great kosher recipes – with particular emphasis on ideas for Shabbos and holidays, the best new kosher products, gorgeous table top decor, articles on kosher wine and healthy eating, featured giveaways, travel, cooking with kids and much more. Content is updated weekly so visit us often. Your family will be glad you did!