Ingredients: |
Ingredients: 1 (3 to 3 ½ pound) boneless chuck roast Kosher salt and freshly ground black pepper, to taste 1 tbsp oil 1 ½ cups beef broth ½ cup dry red wine ¼ cup all purpose flour or corn starch 1 lb small Yukon gold potatoes 3 large carrots, cut into 3-inch pieces 1 medium sweet onion, cut into 1-inch wedges 2 cloves garlic, minced 1 bay leaf 2 tablespoons chopped fresh parsley leaves 1 can low sodium cream of mushroom soup 1 packet onion dip dressing
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Directions: |
Directions:1. Season beef with 1 ½ teaspoons salt and 1 teaspoon black pepper. 2. Heat oil in a large skillet over medium heat. Add beef and cook until evenly browned, about 3-4 minutes per side. 3. In a medium bowl, whisk together beef broth, wine, flour; set aside. 4. Place potatoes, carrots, celery, onion, garlic, onion dip seasoning and bay leaf into a 6-qt slow cooker. Stir in beef broth mixture; season with salt and pepper, to taste. Top with beef. 5. Cover and cook on low heat for 7-8 hours, or until meat is fork-tender. 6. Remove beef, potatoes, carrots, celery and onion from the slow cooker; shred beef, using two forks. Cover with aluminum foil. 7. Strain cooking juices through a fine-mesh sieve into a small saucepan over medium heat; discard solids. Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer, whisking constantly, until desired thickness, about 5-10 minutes. Season with salt and pepper, to taste. 8. Serve beef, potatoes, carrots, celery and onion with juices immediately, garnished with parsley, if desired. |