(2 lb roast, cut into cubes)Beef Boneless Chuck Roast
Salt and Pepper, to taste
(4 slices, diced) Pork Bacon (Seasoned, Smoked)
Large Onion, diced
(3) Garlic Cloves, minced.
(2 Cups) Sliced Carrots
(1 Cup) Sliced Mushrooms
(2 Cups) Red Wine
(1 Cup) Beef Broth
(2 Tbsp) Tomato Paste
(1 tsp) Dried Thyme
(1) Bay Leaf
(2 Tbsp) Optional: Flour (for thickening)
Optional: Fresh Parsley (for garnish)
Directions
Prep the Beef & Bacon: Season beef with salt and pepper. Cook bacon until crispy, then set it aside. Sear beef in the bacon grease, just until browned, then add both to your Crockpot.
Sauté Veggies: In the same pan, cook onions, garlic, and carrots for about 5 minutes. Add to Crockpot with mushrooms.
Add Liquid & Seasoning: Pour in red wine and beef broth, then stir in tomato paste, thyme, and bay leaf.
Cook: Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is melt-in-your-mouth tender.
Optional Thickening: For a thicker sauce, mix 2 tbsp flour with a bit of water and stir in during the last 30 minutes.
Serve & Enjoy: Garnish with parsley and serve over your favorite sides
