▢6 slices bacon

▢3 lbs chuck roast

▢1 teaspoon Kosher salt divided

▢1/2 teaspoon coarse ground black pepper

▢1 pound crimini mushrooms cut in half

▢3 carrots peeled and cut into 1″ chunks

▢4 cups beef broth *

▢3 tablespoons tomato paste

▢3 garlic cloves minced

▢4-5 stalks fresh thyme

▢1 bay leaf

▢1/2 pound white pearl onions peeled

▢1 cup red wine

▢2 tablespoons butter unsalted

▢2 tablespoons flour

Instructions

Preheat an aluminum slow cooker insert or cast iron skillet 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 4-6 minutes or until deeply browned 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*, second 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 thickened.

Notes

*Alternately use a big scoop of Beef Better than Bouillon like I did in addition to water/stock. The extra beef flavor is fantastic.

*adapted from https://dinnerthendessert.com/