Ingredients

The following ingredients have 4 Servings
  • 2 pounds chuck roast
  • 1/4 cup all purpose flour (replace with gluten free all-purpose, if necessary)
  • 1/2 teaspoon salt (plus more to taste (I used 1 1/2 teaspoon) 
)
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 6 cloves garlic (minced
)
  • 1 small yellow onion (diced)
  • 4 Yukon Gold Potatoes (cut into 1/2 - 1-inch chunks (1.5 pounds) )
  • 4 carrots (sliced into coins)
  • 2 ribs celery (sliced)
  • 2 cups beef broth
  • 1/2 cup red wine (I used cabernet sauvignon - could replace with more broth or water, but then you may want to adjust seasonings)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 bay leaves

Instruction

  • Grease your crockpot with cooking spray. Set aside.
  • Place cubed beef into a large bowl.
  • Toss with flour, salt, pepper, and paprika until each piece is evenly coated.
  • Place into crockpot and add in garlic, onion, potatoes, carrots, celery, broth, wine, Worcestershire sauce, and vinegar.
  • Stir to combine.
  • Top with bay leaves.
  • Cover and cook on LOW for 8-10 hours or HIGH for 4-6 hours.
  • Discard bay leaves and serve with crusty bread!