Prep Time: 30 Min
3 lb. Beef Chuck Roast 1 Onion 3 Carrots 1 Pint Mushrooms 2 large potatoes Beef Broth Coriander Seeds, Bay Leaves Garlic Red Wine Vinegar, Dijon, Tomato Paste
Cook Time: 7 Hr.
Ingredients
Brown the Beef..– Add beef to hot skillet, and cook, until browned, 3 to 4 minutes per side. Transfer beef to the slow cooker. Repeat with remaining 1 tablespoon oil and remaining half of beef.
Fry The Mushrooms. – Add mushrooms to the skillet, and cook, stirring often, until browned, about 5 minutes. Transfer the mushrooms to a plate, cover and refrigerate.
Sautee Carrots, Onion and Garlic: – Add onions and carrots to the skillet. Cook, until onion begins to brown. Add smashed garlic and cook until fragrant. Add red wine to deglaze.
Let Your Slow Cooker Do The Rest: Add red wine vegetable mixture to slow cooker with beef. Stir in seasonings, potatoes, tomato paste and beef stock. Cover and cook on LOW for 7 hours.