If you have never had this, once you do, you will never make a regular roast
again. This makes a nice hearty stew though, so it is a little different, but it is so tender and full of flavor.
The key is too slow cook it. You can do it also in the oven, but you need to let it cook for at least couple hours.
Some recipes call for pearl onions, I personally just like regular onions sliced. If you want to use pearl onions use 1 small bag of frozen pearl onions. Also, most recipes call for bacon in this dish. I don't use it, and find the flavor still delightful. But, if you want, you can add 6-8 slices of cooked and diced bacon with the grease.
This dish has a couple of extra steps than most recipes, but is so worth it. I like to serve this over wheat egg noodles. But some people like it served over mashed potatoes or rice.
I guarantee if you make this for a dinner party it will be a hit! I have not met anyone that does not like it.
I would love to hear from you. Any comments or suggestions are appreciated. Enjoy!
Total Servings: 6-8 Total Cost: $10.50
2 lbs Chuck Roast cut into 1in chunks-or Stew Meat
1/8 Cup Olive Oil
1/4 Cup Flour
8oz package of Sliced Mushrooms
4 oz of Fresh Baby Carrots
2 Onions sliced - or pearl onions
3/4 Bottle of Dry Red wine
1 Tbsp of Diced Garlic
1 tsp of Thyme
2 tsp Parsley
1 Bay Leaf
1/2 tsp Black Pepper
1 tsp Kosher Salt
- In a Ziploc bag combine flour, salt, and pepper
- Place meat into bag, shake well coating meat pieces
- In a skillet heat your oil
- Place the entire bag of meat and flour mixture into skillet
- Stir around soaking up oil and lightly brown meat on all sides
- Place all ingredients into crock pot, including any flour and oil from skillet
- Cook on low 8-10 hours high 4-5 hours
- Serve over Noodles, Rice, or mashed potatoes