INGREDIENTS
- Servings: 8-10
- 3 pounds beef chuck roast
- ⅓ cup flour
- 1 tablespoon salt
- ½ tablespoon pepper
- 1 tablespoon olive oil
- 1 cup red onion, diced
- 1 celery stalk, diced
- 1 carrot, diced,
- 3 garlic cloves, minced
- 28 ounces plum tomatoes, canned
- 2 cups red wine
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh sage, chopped
- 1 bay leaf
- ½ tablespoon salt
- In a small bowl, combine flour, salt, and pepper.
- Rub the flour mixture on the beef, making sure it is covered entirely.
- Heat oil in large skillet. Sear the meat on every side until golden brown.
- Transfer meat into slow cooker.
- Add onion, celery, carrot, garlic, tomatoes, wine, herbs, bay leaf, and salt.
- Cook on low for 8 hours.
- Serve it with your favorite side dish and sprinkle some freshly chopped parsley.
- Enjoy!
TUTORIAL VIDEOS