ingredients:
Chuck roast - about 2 ½ lbs.-) cut into about 1 inch pieces (season well with salt or (garlic salt)
Potatoes 6 to 7 potatoes cut into in inch pieces or so...I like red potatoes
Carrots - diced carrots - about 1 - 1 ½ cup
Celery - about half cup diced (also a ¼ tsp of celery seeds if you have - not a must through)
Onion - one medium diced
Bell Peppers - about 1 small green or half red & half green - diced
Seasoning Salt & pepper to taste
Garlic pepper/or garlic powder - about 2 tbsp or to taste
Onion powder - about 2 tbsp or to taste
Rosemary (one fresh stem)
Bay leaves 2 bay leaves
Red Wine - about 3/4 cup- of a red wine ( I like Cabernet Sauvignon)
Tomato paste 1 small can ( 6oz )
Worcestershire sauce 2 to 3 tbsp
*Flour - 2 tbsp
Minced garlic 3 to 4 cloves (fresh)
Beef broth 4 cups ( I usually like to make my broth with beef bouillon powder 1tsp per cup of water)
“Better than bouillon Beef” 1 tbsp
*Frozen peas about 1/2 cup
In hot pan, add about 2 tbsp of oil - sear meat - do not cook meat all the way through, just sear on both sides.
Place seared meat in crock pot, place to the side
Add about 2 tbsp oil and 1 tbsp of butter in hot pan( use pan meat was cook in… ) Add all veggies, stir for about 2 minutes
Then add minced garlic, stir about 1 min, don’t let garlic burn
Add the *2 tbsp of flour mix well for about another minute or so.
Scoop all vegies into crock pot.
Add the 4 cups of beef broth
Add the rest of ingredients - order does not matter.
Stir well, taste, adjust if needed.
Cook on low for 4 hours or low 6 to 8 hours (in my crockpot I cook about 6 ½ hours)
*With about 30- 60 minutes left add frozen peas into crockpot. At this time check potatoes and meat for doneness.
Enjoy!!