Slow cookers are great aren’t they? You put some love into preparing the ingredients, throw it all in and let the slow cooker do the rest of the work, then later you have a fabulous tasting dish. Well, ok, not of all the time. I have had a few dishes that didn’t turn out as well as I thought it would. This dish came out really well….. nice, tender pieces of beef flavored with herbs and spices all nestled in a savory sauce with onions and tomatoes.
Here’s how to make it:
Cut a chuck roast into large pieces.
In a large bowl, season beef with salt, pepper, dried thyme, sage, Italian seasoning, paprika, ( I used half sharp Hungarian style, but you can use sweet if you’d like) garlic powder and onion powder. I do not measure, I always add to taste. Mix to coat beef with the herb/spice mixture.
Add a few Tbs of flour to the beef as well and mix to coat all sides.
Add enough olive oil or any other oil you prefer, to coat the bottom of a larger skillet. Heat to med high and add beef to the pan. Do not over crowd the pan because this will not allow the meat to brown as well as it should. Working in batches, brown beef on all sides and place in the slow cooker.
Chop a medium size onion and place into the slow cooker. Add in 1/2 C of beef broth, a few splashes of Worcestershire sauce, 1 cup of ale or beer, 1 can of diced tomatoes and 1 bay leaf. Cook on low for 6 to 7 hours. Remove the bay leaf.
Remove the meat with a slotted spoon, leaving the liquid in the slow cooker. If you want the beef in smaller pieces, shred with a fork and set aside. Mix together 2 to 3 tsp of arrow root to 1 Tbs of water. Pour this into the slow cooker and stir. Continue cooking on high for 15 to 30 minutes, or until the sauce becomes as thick as you like.
Serve over rice or mashed potatoes.
A Foodie In The South 