Ingredients
6Bacon,slices
3lbsroast,chuck
1tspKosher salt,divided
½tspground black pepper,coarse
1lbcrimini mushrooms,cut in half
3carrots,peeled and cut
4cupsbeef broth
3tbsptomato paste
3clovesgarlic,minced
5stalks thyme,fresh
1bay leaf
½lbwhite pearl onions,peeled
1cupred wine
2tbspbutter,unsalted
2tbspflour
Preparation
Preheat an aluminum slow cooker insert on high heat.
Cook the bacon until crisp, then remove.
Season the beef with half the salt and the pepper.
Add to the skillet and brown on each side for 4 to 6 minutes on each side.
Remove the beef from the pan and add in the mushrooms and lower the heat to medium high.
Cook the mushrooms for 3 minutes, stir then cook another 3 minutes.
Into the slow cooker, add the mushrooms, carrots, half the bacon, broth, the remaining half of the salt, tomato paste, garlic, thyme, bay leaf, pearl onions, and red wine.
Cut the beef into 2-inch chunks and add it to the slow cooker.
Stir all the ingredients until well mixed and cook on Low for 7 hours.
In a small bowl, mix the butter and flour and add it to the slow cooker and stir.
Cook an additional hour or until the sauce thickened.
