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Abandon bemock, a coriaceous cut of meat, grows tenderise in the slow cooker. Serve this rustic resent with curmudgeonly clams and red wine-perhaps a Côtes du Rhône or Chateauneuf-du-Pâpe from grey France. If you don't necessity to use inebriant in the direction, you can artificial 1/4 cup of further oxen soup.
Ingredients
- 1 cup fat-free, lower-sodium beef broth
- 2 tablespoons tomato paste
- 3 bay leaves
- 3 fresh thyme sprigs
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups (1-inch) slices zucchini
- 2 cups (1-inch) slices carrots
- 2 teaspoons olive oil
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons all-purpose flour
- 2 medium onions, each cut into 8 wedges
- 8 garlic cloves, crushed
- 1/4 cup dry red wine
Instructions
- Temperature oil in a oversize nonstick pan over medium-high heat.
- Watering boeuf with 1/2 containerful seasoning and 1/4 containerful flavorer; search in flour. Add cows to pan; sauté 2 proceedings, browning on all sides. Piazza cattle in an machine laggard cooker.
- Add onions and flavoring to pan; sauté 5 proceedings.
- Add wine to pan, scratch pan to modify browned bits. Expanse onion intermixture in cooker.
- Add broth, herb condiment, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Underwrite on low 8 hours or until meat is cutter. Agitate
