1 tsp salt
1 tsp black pepper
2 1/2 lbs boneless beef chuck roast, cut into 1" cubes
1/2 cup red wine
1 cup beef broth
3 Tbsp tomato paste
1 yellow onion, diced
1 Butternut Squash or Sweet Potato
2 cups sliced mushrooms
3 carrots, chopped
1 tsp dried rosemary
1 tsp dried thyme
2 whole bay leaves
1/3 cup fresh Italian parsley, minced
3-4 garlic cloves, minced or pressed
1 pinch of red pepper flakes
Instructions
-Cut beef into 1-inch pieces and season with salt and pepper. Place in slow cooker.
-In a small bowl whisk tomato paste into the beef broth. Pour over beef along with the wine.
-Add garlic and remaining seasonings.
-Give the ingredients a good stir, cover and cook on low 4-6 hours or on high 2-3 hours.
-Last hour I added the veggies and amount of Buttersquash or Sweet Potatoes you like (I don't like mushy - so I waited...
It's done when the meat is cooked through and the veggies are tender. Remove bay leaves before serving.
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