Rating: 4.5 stars
3 Ratings
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  • 2 star values: 0
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  • 4 star values: 1
  • 5 star values: 2

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.

Ann Taylor Pittman
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver

Recipe Summary

active:
35 mins
total:
8 hrs 35 mins
Yield:
Serves 8 (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

350 calories; fat 17.8g; saturated fat 5.6g; mono fat 8.9g; poly fat 1.4g; protein 24g; carbohydrates 17g; fiber 3g; cholesterol 85mg; iron 3mg; sodium 626mg; calcium 62mg; sugars 6g.
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