Ingredients
- 2.2 lb Beef Chuck roast
- 7 oz Bacon chopped
- 4 cloves Garlic mince
- 2 whole Carrots chopped
- 2 stalks Celery Chopped
- 2 cups Red Wine
- 2 cups Beef broth
- 2 tbsp Tomato paste
- 1 Bouquet Garni thyme, bay leaf and parsley
- 3 tbsp Olive Oil
- Salt and Pepper to taste
Instructions
- Adjust the oven temperature to 350°F (180°C).
- Fry the bacon until it reaches a crispy texture. Utilize a slotted spoon for removal and place it aside.
- Season the meat with salt and pepper. Place it in a Dutch oven or a slow cooker, stirring until uniformly browned. Once browned, remove the meat and set it aside.
- In your Dutch oven or slow cooker, now incorporate the onions, garlic, carrots, and celery, cooking until they soften. Add the tomato paste and continue to cook for an additional 1-2 minutes.
- Bring the beef broth and red wine to a boil.
- Add the meat, bacon, and bouquet garni to your cooking vessel. If using a Dutch oven, transfer it to the oven with the lid on. If using a slow cooker, simply place the ingredients inside.
- Cook the beef for 1.5 to 2 hours, or until tender, in a regular Dutch oven. If using an Insta-Pot, set it to high pressure for 55 minutes. Alternatively, if employing a slow cooker, allow it to cook on low heat for 6 to 7 hours.
- Remove the bouquet garni and tweak the seasoning to taste.
- Serve warm, accompanied by crusty bread or mashed potatoes.
Nutrition
Calories: 953kcal | Carbohydrates: 13g | Protein: 52g | Fat: 74g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 33g | Trans Fat: 3g | Cholesterol: 178mg | Sodium: 1432mg | Potassium: 1033mg | Fiber: 5g | Sugar: 2g | Vitamin A: 578IU | Vitamin C: 6mg | Calcium: 166mg | Iron: 11mg