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Prep Time: 20 Minutes Cook Time: 8 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Serve this with a hard crust bread and your favorite red wine. Ingredients:
3 lbs boneless lean beef chuck roast |
1/4 cup all-purpose flour |
1 1/2 teaspoons sugar |
3 tablespoons canola oil |
3 medium carrots, cut into 2 inch strips |
3 stalks celery, cut into 1/2 inch pieces |
3 1/4 ounces pitted ripe olives, drained |
1 medium chopped onion |
3 minced garlic cloves |
14 1/2 ounces stewed tomatoes |
1/2 cup dry red wine |
2 tablespoons tomato paste |
1 teaspoon dried basil leaves |
1/2 teaspoon dried thyme leaves |
1 teaspoon salt |
1/4 teaspoon pepper |
2 medium zucchini, cut in half lengthwise and sliced |
Directions:
1. Trim fat from roast and cut into 1 1/2 inch pieces.
2. Mix together flour and sugar and toss meat with mixture.
3. Brown meat in 3 Tablespoons of butter then place into crock pot.
4. Next, add carrots, celery and olives (in this order).
5. Do not stir mixture.
6. In same skillet, saute onion and garlic.
7. If necessary, add additional canola oil.
8. Stir in stewed tomatoes, wine, tomato paste, basil, thyme, salt and pepper.
9. Bring to a boil and keep stirring.
10. Pour sauce over meat in crock pot.
11. Cook on High for 4 hours or on Low for 8 hours or until meat and vegetables are done.
12. If cooking on low, turn crock pot to high and add zucchini and cook for 30 more minutes or until zucchini is done.
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