(Adapted from here, my version serves 4)
- 1 1/2 lbs of beef roast (or beef stew meat)
- 2 tbsp of olive oil
- 1 medium sized yellow onion, sliced into rings
- 1 cup of baby carrots
- 4 cloves of garlic, chopped
- 1 tsp dried oregano (I did not have the herbs de provence that the original recipe called for, so instead I used a few of my own seasonings I know makeup that spice. I split this seasoning and all of the seasonings for the meat in 1/2. So I used about 1/2 tsp on each side of the beef.)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried savory
- 1 tsp dried basil
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato paste
- 2 cups of red wine (I used Trader Joe's two buck chuck Merlot.)
1. Cover the bottom of your crockpot with the olive oil.
2. Add the onion and garlic and place across the bottom of the pot.
3. Season the meat with the oregano, thyme, rosemary, savory, basil, salt, and pepper (on both sides).
4. Place the meat on top of the onion and garlic.
5. Add the tomato paste into the pot.
6. Throw in the carrots, and pour the wine over the meat.
7. Cover and cook on low for 8-9 hours or on high for 4 to 5 hours (until the meat is tender).
I was told that this was one of the best crockpot dishes I have ever made, so I guess that means it is one you should try. It was good. Pair it with whatever you'd like, we went the garlic mashed potato and roasted broccoli route. Who doesn't love a good piece of meat with potatoes? I am in the Midwest after all.