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Harvest Pot Roast

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Contributed by Chef Jesse Cool

At any time of the year an old fashioned pot roast is welcome around my house. I always choose the meat carefully. Sometimes, I cook it in a crockpot and sometimes slowly on top of the stove. Into the pot goes whatever hearty and sturdy vegetables I find at the market, but always, onions and carrots.
Adapted from Your Organic Kitchen, Rodale 2000

 1 large onion, cut into thick slices
2 carrots, cut into 1" pieces
3 beets, cut into 1" pieces
12 ounces mushrooms (wild or domestic), cut into pieces
4 garlic cloves, minced
1 can (14 1/2 ounces) tomatoes
2 tablespoons Dijon mustard
2 tablespoons Worcestershire Sauce
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup red wine (optional)
1 chuck roast (2 1/2 -3 pounds)
1 cup ketchup

Place the onions, carrots, beets, mushrooms, garlic tomatoes, mustard, Worcestershire sauce, salt and pepper and wine if you choose in the bottom of the crockpot or a heavy stewing pot and mix well. Place the meat on top. Spread the remaining ketchup on top of the meat.

In a crockpot, cook on low for at least 8-10 hours. Over the stove, over very low heat, adding extra water when necessary cook for 4 to 6 hours or until the meat is fall off the bone tender.

Serves 8 or more