Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 3 lb chuck roast
  • 2 tablespoons canola or olive oil
  • 1/2 large onion (diced (about 1 cup))
  • 24 oz baby gold potatoes
  • 3 large carrots (cut into large chunks)
  • 2 cups red wine
  • 1 cup beef broth
  • 3 oz tomato paste
  • 2 tablespoons light brown sugar
  • 3-4 sprigs fresh thyme
  • Fresh parsley for garnish (chopped)

Instruction

  • Cut the chuck roast into large 2” square pieces and sprinkle with salt and pepper.
  • Heat oil in a large skillet over medium-high heat. Add the meat to the pan (working in batches to keep some space between pieces). Cook the meat until browned on each side.
  • If the meat was cooked in batches, add it all back into the skillet and sprinkle with the flour. Saute for 1-2 minutes longer until the flour is browned.
  • In a crockpot, layer the onion, potatoes, meat, and carrots and set aside.
  • Return the skillet to medium heat and add the red wine, heating and scraping the browned bits from the bottom and sides of the skillet. Simmer the wine for 1-2 minutes.
  • Add the beef broth, tomato paste, and brown sugar to the skillet and simmer stirring until combined.
  • Pour the skillet mixture over the ingredients in the crockpot. Add a few sprigs of fresh thyme to the crockpot and place the lid on top.
  • Cook on low heat for 8-10 hours or high for 5-6 hours, stirring occasionally if you’d like.
  • Sprinkle finished dish with freshly chopped parsley and serve.