Beef Pot Roast

Ingredients:

• 3lbs beef chuck roast
• Salt & Pepper to taste
• 1 ½ tsp chopped Garlic
• 3 T Balsamic Vinegar
• ¼ cup Soy Sauce
• 2 T Worcestershire sauce
• ¼ cup Dijon mustard

Poke holes in the roast and rub it with salt, pepper, and garlic.

In a small bowl stir together the balsamic vinegar, soy sauce, Worcestershire sauce, and Dijon mustard.

To freeze:
Place the roast in a labeled 1-gallon freezer bag, pour the marinade over it, and freeze.

To Serve:
Thaw the roast, if frozen, or allow to marinate overnight if not frozen. Place the roast and marinade in a slow cooker. Cook on high 4-5 hours or on low for 8-10 hours.

Serves 6-8