Ingredients

 1 4 to 6 pound roast, i.e. chuck, eye of round, your choice

 Salt and pepper to taste*
 1 large onion, coarsely chopped
 1 (12 ounce) bottle of root beer (not diet)
 1 (12 ounce) bottle of chili sauce
 ½ cup red wine (any kind works)
 2 teaspoons minced garlic
 1 package small carrots - optional

Instructions
1. Sprinkle roast on both sides with salt and pepper.*
2. Heat BBQ grill to high, turn down to medium and brown both sides of the roast, about 10 minutes
each. (Can be done in a dutch oven on stop top in 1 tablespoon of heated oil.)
3. While roast is browning mix remaining ingredients in a medium size bowl or large measuring cup.
4. Remove meat from the grill and place in a Crock pot turned on HIGH.
5. Keep on high for 1 hour and then turn down to low until you are ready to eat. (6 to 10 hours)
6. Two hours before eating, add a package of small carrots and stir to get a bit of sauce and juice
on the carrots.
7. Minutes before ready to eat, remove meat and carrots to a serving tray.
8. Pour juices and sauce into a fat separator. Fat will rise to top, pour off sauce onto the
meat/carrots.
9. Enjoy!