It has been way too long since I dusted of the crockpot and had dinner waiting for me when I come home.
- 2 teaspoons olive oil
- 1 1/2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
- 1 1/2 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 2 tablespoons all-purpose flour
- 2 medium onions, each cut into 8 wedges
- 8 garlic cloves, crushed
- 1/4 cup dry red wine (I like Côte du Rhone)
- 1 cup fat-free, less-sodium beef broth
- 2 tablespoons tomato paste
- 3 bay leaves
- 3 fresh thyme sprigs
- 1 (14.5-ounce) can diced tomatoes, drained
- 3 cups (1-inch) slices zucchini
- 2 cups (1-inch) slices carrots (I used whole baby carrots)
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides.
Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker.
Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender.
Stir in remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.