This wonderfully tender and flavorful chuck roast recipe was the result of poor planning. My busy schedule left no time to shop. What I had on hand landed in the slow cooker, topped with a decent port wine.

4 – 5 pound chuck roast
3 – 5 bay leaves
6 – 10 3″ or longer sprigs of fresh rosemary
1 – 2 cups fresh basil
6 – 10 cloves of garlic
1/4 cup extra virgin olive oil
3 cups port wine
2 cups beef or chicken stock

Rinse and shake dry the rosemary and basil. Peel the garlic.

Cover the bottom of a 6 – 7 quart slow cooker with the bay leaves, rosemary, basil, garlic and olive oil. Add the chuck roast. Pour the port wine and the stock over the roast. Cover and turn the setting on low; allow to cook for 12 – 16 hours.

To serve, remove the roast from the pot and allow to stand for 5 minutes. Slice thinly across the grain. Plate and serve with a couple of tablespoons of the cooking liquid drizzled over the top.

To store, place remaining roast, either whole or sliced, into a container with a tight fitting lid. Strain the vegetables from the cooking liquid and add the liquid to the meat. Cover and refrigerate.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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