Shared by Yvonne at Stonegable.com
1/2 cup red wine
1/3 cup ketchup
1-1/2 Tbsp soy sauce
1 Tbsp Worcestershire sauce
1 clove garlic, finely chopped
1 Tbsp brown sugar
1 medium onion, chopped
2 sprigs fresh thyme (I used 1 tsp dried thyme)
salt & pepper
1 Tbsp olive oil
1 2-lb. chuck roast OR 2 lbs beef short ribs
In a large dutch oven or skillet, heat olive oil over medium heat. Put the onion in the pan and saute until translucent, about 5 minutes.
Salt and pepper the chuck roast and add it to the pan. Brown on all sides, remove and set aside.
Meanwhile whisk together the wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar in a large bowl. Set aside.
After the onions cook to translucent, put the garlic in the pan and cook for 1 minute. Return beef to the pan. Add the thyme and the wine mixture. Add to crockpot and cook on low for 7-8 hours.
Refrigerate in the crockpot 24 hours or more, then skim off solidified fat from the top, reheat, and serve.
*This recipe serves 4, but you can double it to serve 6-8 and it will still fit in the crockpot.