Categories: Slow Cooker
Ingredients
- 1 tbsp. vegetable oil
- 1 1/2 tsp salt, divided
- 2 lb. beef chuck roast, cut into 1-inch pieces
- 2 cups chopped onion
- 2 cups chopped carrots
- 1 cup chopped celery
- 1/2 cup dry red wine
- 2 tbsp. tomato paste
- 3 garlic cloves, chopped
- 2 cups beef broth
- 1/4 cup cornstarch
- 8 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 cup frozen peas
- Cheddar Thyme Biscuits (see recipe)
- Garnish: chopped fresh thyme
Directions
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In a large skillet, heat oil over medium-high heat. Sprinkle 1 tsp salt all over beef. Cook beef, stirring occasionally, until browned. Using a slotted spoon, transfer beef to a slow cooker, reserving drippings in skillet.
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Add onion, carrots, celery and remaining 1/2 tsp salt to skillet; cook, stirring occasionally, until browned. Stir in wine, tomato paste, and garlic, scraping browned bits from bottom of skillet with a wooden spoon; pour mixture onto beef.
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In a small bowl, whisk together broth and cornstarch; pour onto beef mixture. Tie thyme and rosemary together with butcher’s twine; add to beef mixture.
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Cover and cook until beef is tender, about 6 hours on LOW.
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Preheat oven to 400.
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Carefully remove crockery insert from slow cooker. Discard thyme and rosemary; stir in peas. Top beef mixture with Cheddar Thyme Biscuits.
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Bake until biscuits are browned and beef mixture is bubbly, 25-30 minutes. Let stand for 5 minutes before serving. Garnish with thyme.