BEEF BURGUNDY CROCK POT

3-4 lb. chuck roast
2 potatoes, cut into lg. chunks
2 carrots (cut lg.)
1 lg. onion (chopped)
1 c. fresh mushroom caps with stems
cut off
1/2 c. red wine
1/2 c. beef broth
Salt and pepper

Wipe meat with damp paper towel. Place half vegetables on bottom of pot. Add meat. Place the rest of the vegetables on meat and add liquid and seasonings. Cook 10 hours on low heat. Serves 6.