This recipe was great. All my kids loved it.
3 pounds beef roast or beef stew meat (I used a marked down chuck roast I got at SAM’s)
6 slices of bacon – not need to cook
2 tbsp olive oil
1 onion – sliced in rings
1 cup of carrots
4 cloves of garlic – smashed and chopped
1 tsp thyme, rosemary, marjoram, and basil
1/2 tsp sage, oregano
1 tsp kosher salt
1/2 tsp black pepper
1 tablespoon of tomato paste – I used 1/2 a small can. My husband loves tomato!
2 cups of red wine (I used one of the tiny bottles. It was tick under 2 cups but it was fine)
In the bottom of the stoneware, smear around the olive oil. Then lay dow 3 slices of bacon. Add sliced onion and the garlic. Put the meat int the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. The recipe says to toss the meat to distribute the spices. I just sprinkled it on top and called it a day. Add tomato paste. Lay the other 3 slices of bacon on top or the meat, and throw in the carrots. Pour the wine over the whole thing. Cover and let cook on low for 8 to 9 hours, high for 4 to 5 hours until meat has reached desired tenderness. (I cooked my on low.)
If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return it to the pot, of you like more moisture to absorb. Serve with whipped mashed potatoes, and a ladle full of crock juices.
At this point, I added a bit of water and corn starch to thicken the gravy.
It was very yummy!
I think next time I may add mushrooms….