Photo: Jennifer Causey; Food Styling: Catherine Crowell Steele; Prop Styling: Thom Driver
Active Time
35 Mins
Total Time
8 Hours 35 Mins
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

Great meal . . .

January 27, 2017
and easy to make

Comfort Food

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.