Slow Cooker Italian Pot Roast

Ingredients:

1 (4 to 6 pound) boneless beef chuck roast

Salt and pepper

4 tablespoons olive oil

1 cup dry red wine

1 cup water

1 cup beef broth

1 (28 ounce) diced tomatoes with juice

1 onion sliced

4 stalks celery, cut in chunks

1 package dry italian salad dressing mix

1 (16 ounce) package mushrooms

4 tablespoons butter

2 teaspoons garlic salt

Fresh chopped parsley

Directions:

In a large pan, heat oil.  Season roast well with salt and pepper.  Brown beef for a few minutes in hot oil on both sides.  Remove beef to a plate.  Add water, wine, and beef broth to pan.  Bring to a boil, scraping up brown bits.  Place roast along with broth mixture to a slow cooker.  Add canned tomatoes, onion, celery and italian seasoning mix.  Cover and cook on low setting for 6 to 8 hours or on low for 4 to 6 hours, or until roast is fork tender.  Just before serving, cook mushrooms in a skillet with butter.  Season with garlic salt and pepper.  Add mushrooms to slow cooker with the roast or serve alongside.  Roast is great with garlic mashed potatoes or hot buttered rice.