The original recipe came from Bella's Bistro blog. Pete added a bit more at the end, I put our changes in red.
1.5 - 2.5lb chuck roast.
1 package of dry onion soup mix.
2 tablespoons of melted butter.
1/2 cup of red wine.
2 tablespoons of Worcestershire sauce.
2 tablespoons of butter.
salt & pepper to taste.
Place roast in bottom of the crock pot. Pour 2 tablespoons of melted butter over roast, then sprinkle on the onion soup mix. Pour red wine over roast. Cover and cook on low for 8 hours. Take roast out and shred. Place back in crock pot and add Worcestershire sauce, butter, salt & pepper. Mix all together.
Serve over rice.