Burgundy Slow Roast Beef

Serves 36

16 lbs chuck roast
4 T. oil
4 C. chopped onion
4 cloves garlic
8 chopped carrots
4 T. peppercorns
4 C. Burgundy wine
4 T. maple syrup
4 cans beef broth (14 oz)
4 cans tomato paste (6 oz)
4 t. bay leaf, crumbled
salt & pepper to taste

PROCEDURE
Brown meat in Dutch oven in oil. Add onions & garlic and cook about 3 minutes longer. Add all other ingredients, cool completely, & place in freezer bag. Freeze.

REHEATING INSTRUCTIONS
Place contents of freezer bag in crockpot. Cook slowly for 6 hours. Reserve juice for serving as gravy over meat.