Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver
Active Time
35 Mins
Total Time
8 Hours 35 Mins
Yield
Serves 8 (serving size: 1 1/2 cups)

Here's a dinner that will cook itself to perfection as you go about your holiday errands. It's fine--in fact better--if you make it a day or two ahead, giving the herbs and wine time to meld with the meat and vegetables for rich, complex flavor. To end up with a 2-pound trimmed chuck roast, you should purchase 2 1/2 pounds. Serve over mashed potatoes or polenta.

How to Make It

Step 1

Heat oil in large skillet over medium-high. Add half of beef to skillet; cook, turning to brown on all sides, about 8 minutes. Place in a 5- to 6-quart slow cooker. Repeat procedure with remaining beef. Add wine to skillet; scrape to loosen browned bits from bottom of pan. Bring wine to a boil, and cook 1 minute. Add to slow cooker. Stir in tomato paste, salt, pepper, carrots, garlic, celery, frozen onions, and 2 cups beef stock. Add thyme sprigs and bay leaves. Cover and cook on LOW until beef is tender, 7 1/2 to 8 hours.

Step 2

Whisk together flour and remaining 1/2 cup stock. Add flour mixture and olives to slow cooker. Increase heat to HIGH; cover and cook until bubbly and thickened, about 5 minutes. Discard thyme sprigs and bay leaves. Garnish with parsley, if desired.

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Ratings & Reviews

Very good

juliebug
April 05, 2018
We ate this over several nights as it made so much; over mashed potatoes and egg noodles.  Excellent.  My only changes were to use chicken broth (didn't have beef on hand) and my market had no nicoise olives so used kalamata olives.  Will definitely make again.

Comfort Food

daneanp
January 08, 2017
This was delicious. I could not find nicoise olives so I used sliced black olives instead. The fact that it cooked all day while I worked made it perfect.  

Great meal . . .

WRodgers1
January 27, 2017
and easy to make