Preparation Time: 10 minutes
Cooking Time: 6 hours
Servings: 6
Ingredients:
• 4 lb. beef chuck roast, cut into chunks
• 3 tbsp. extra-virgin olive oil
• 1 c. red wine
• 1/2 c. beef broth
• 2 c. sliced baby bell mushrooms
• 2 large carrots, sliced into rounds
• 1 large onion, diced
• 2 cloves garlic, chopped
• 3 sprigs fresh thyme
• 3 sprigs fresh rosemary
• 1 tsp. salt
• ½ tsp. pepper
• 1 bunch asparagus, trimmed and quartered
• Chopped fresh parsley, for serving
Directions:
1. Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon.
2. Pour mixture into slow-cooker along with seared beef as it’s done. To slow-cooker, add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary, salt, pepper and remaining red wine.
3. Cook on high 6 hours, until beef is tender. Thirty minutes before serving, remove herbs and add asparagus; cook until just tender. Garnish with parsley and serve.
Nutrition:
613 calories
39g fat
49g protein
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