Ingredients
1 boneless beef chuck roast (3 pounds), cut into 2-inch pieces1-1/4 teaspoons salt3/4 teaspoon coarsely ground pepper1/2 cup all-purpose flour2 tablespoons olive oil12 garlic cloves, minced1 cup dry red wine or reduced-sodium beef broth2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (14-1/2 ounces) reduced-sodium beef broth6 medium carrots, thinly sliced2 medium onions, chopped2 tablespoons tomato paste2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme2 bay leavesDash ground clovesHot mashed potatoes
Preparation
Sprinkle beef with salt, pepper and flour; toss to coat.
In a large skillet, heat oil over medium-high heat. Brown beef in batches. Remove with a slotted spoon. Reduce heat to medium. Add garlic; cook and stir 1 minute.
Add wine to skillet, stirring to loosen browned bits from pan. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, broth, carrots, onions, tomato paste, rosemary, thyme, bay leaves, cloves and beef.
Cook, covered, on low 8-10 hours or until beef is tender. Remove bay leaves. Serve with mashed potatoes.
