SLOW COOKER MEALS
YIELDS: 8 SERVINGS
PREP TIME: 20 MINS
TIME: 4 HOURS 40 MINS
Ingredients
3 lb.
beef chuck, cut into 2″ pieces
Kosher salt
Freshly ground black pepper
2 tbsp.
extra-virgin olive oil
2 tbsp.
butter
1 2/3 c.
dry red wine
3 tbsp.
tomato paste
2
Yukon Gold potatoes, cut into 1″ cubes
3
carrots, chopped into 1″ pieces
3
celery stalks, chopped into 1″ pieces
2
onions, chopped into quarters
1 c.
chopped sun-dried tomatoes
4
cloves garlic, minced
1
large rosemary sprig
2 c.
low-sodium beef broth
1
(28-oz.) can crushed tomatoes
Freshly chopped parsley, for garnish
Directions
- In a large mixing bowl, pat beef dry with a paper towel. Season generously with salt and pepper.
- In a large skillet over medium-high heat, heat oil. Sear meat on all sides until golden brown with a crust, working in batches if necessary, about 10 minutes. Transfer meat to slow cooker.
- Add butter and scrape pan with a wooden spoon to loosen all browned meat bits. Stir in red wine and tomato paste; simmer for 1 minute, then transfer to slow cooker.
- Add potatoes, carrots, celery, onions, sun-dried tomatoes, garlic, rosemary, beef broth, and crushed tomatoes to slow cooker. Season with salt and cook on high until meat is tender, 4 to 5 hours.
- Remove stalk of rosemary. Garnish with parsley before serving.
