Oh...my...goodness. This was so easy and was insanely yummy. Plus, it made the house smell wonderful on a lovely, rainy Fall day. I HIGHLY recommend it, and the site that I found it at is my new favorite recipe blog (crockpot365.blogspot.com).
3 pounds beef roast, or beef stew meat (I myself used half of a chuck roast that I had saved from when I made beef stir fry and about a pound of beef tenderloin that I got at a Kroger clearance meat sale)
6 slices of bacon, uncooked
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots, I used a bit more carrots and the baby ones
4 garlic cloves, smashed and chopped (I used a substitute of garlic powder and minced onion flakes for the missing texture)
1 tablespoon herbs de provence ( I just used a healthy sprinkling of the herbs listed here under a recipe for herbs de provence)
1 teaspoon kosher salt (I personally thought it needed more salt than this)
1/2 teaspoon of black pepper
1 tablespoon of tomato paste
2 cups red wine
Use a large slow cooker. Mine is 5.5 quarts and it was perfect. In the bottom of the stoneware, spread out your olive oil. Then 3 slices of bacon. Layer the onions and the garlic. Put the beef into the pot on top of the onions and garlic and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. I did mine on low for 8 hours and it was perfect.
Serve on top of whipped mashed potatoes and a ladle full of the juices.
This is soooo a keeper and one that we will be making again.
3 pounds beef roast, or beef stew meat (I myself used half of a chuck roast that I had saved from when I made beef stir fry and about a pound of beef tenderloin that I got at a Kroger clearance meat sale)
6 slices of bacon, uncooked
2 tablespoons olive oil
1 onion, sliced in rings
1 cup carrots, I used a bit more carrots and the baby ones
4 garlic cloves, smashed and chopped (I used a substitute of garlic powder and minced onion flakes for the missing texture)
1 tablespoon herbs de provence ( I just used a healthy sprinkling of the herbs listed here under a recipe for herbs de provence)
1 teaspoon kosher salt (I personally thought it needed more salt than this)
1/2 teaspoon of black pepper
1 tablespoon of tomato paste
2 cups red wine
Use a large slow cooker. Mine is 5.5 quarts and it was perfect. In the bottom of the stoneware, spread out your olive oil. Then 3 slices of bacon. Layer the onions and the garlic. Put the beef into the pot on top of the onions and garlic and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.
Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. I did mine on low for 8 hours and it was perfect.
Serve on top of whipped mashed potatoes and a ladle full of the juices.
This is soooo a keeper and one that we will be making again.
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