If you you are craving a stew and do not have a lot ot time prepare and keep an eye on it, or it is hot out and you do not want the oven to heat up your house, this is the recipe for you.  Forgot to defrost the meat?  No problem, this slow cooker approach will take it from frozen to a rich dinner with minimal work.

Timing:

Prep Time:  15 minutes
Cook Time:  61/2 hours, if frozen

Servings:  8

1.3 lb frozen Chuck Roast (approximately!)
13 Small New Red Potatoes (if larger, cut into 1 - 2 inch pieces)
4 Large Carrots Cut into Large Pieces
I/2 Large Yellow Onion cut into Quarters
4 Cloves of Garlic cut into thick slices
1 can (14.5 oz.) of Diced Tomatoes 
2 Teaspoons of Salt
½ Teaspoon of Pepper
1 Teaspoon of Thyme
2 Bay Leaves
1 Cup of Red Wine
 

Cut the onions, garlic, carrots and potatoes (if needed) as described above.  Place all of the ingredients in the slow cooker (Crockpot) starting with the meat and keep placing the other ingredients on top and spread them around. If your cooker has a timer and a heat setting set it for 6 ½ hours and on the high setting, or set a timer to check it. 

Check the meat and vegetables for doneness and cook a bit longer if needed.