Prep 30 mins
Cook 10 mins
In 'The French Slow Cooker' by Michele Scicolone
- 4 lbs boneless beef chuck roast (rump or bottom round)
- fresh ground pepper
- 2 tablespoons olive oil
- 3 large carrots, peeled and chopped
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 garlic cloves, chopped
- 2 fresh thyme sprigs
- 1 bay leaf
- ground cloves, a pinch
- 2 cups dry red wine
- 2 cups beef broth (homemade or store-bought)
- 2 tablespoons cornstarch, blended with 1/4 cup cool water
- Pat the meat dry with paper towels.
- Sprinkle it with salt and pepper to taste.
- In a large skillet, heat the oil over med-high heat.
- Add the beef and cook until nicely browned on all sides, about 15 minutes.
- Scatter the carrots, onions, celery, garlic, herbs, and cloves in a large slow cooker.
- Place the beef on top.
- Pour the wine into the skillet and cook, scraping the bottom of the pan, until the wine comes to a simmer.
- Cook for 1 minute.
- Pour the wine over the beef.
- Add the broth to the slow cooker and season with salt and pepper to taste.
- Cover and cook on low for 8-10 hours, or until the beef is tender when pierced with a fork.
- Remove the beef to a platter and cover to keep warm.
- Skim off the fat from the pan juices.
- To thicken the sauce, strain the cooking liquid into a saucepan and discard the solids.
- Bring the liquid to a simmer.
- Add the cornstarch mixture and cook, stirring, until smooth and slightly thickened, about 2 minutes.
- Taste for seasoning.
- Slice the beef, spoon on the sauce, and serve.