- 8
Ingredients
- 1 jar (7 ounces) sun-dried tomatoes in oil, drained, 3 Tablespoons oil reserved
- 1 boneless beef chuck roast (about 3 pounds), cut into 1 1/2" pieces
- 1 can (10.5 ounces) beef consomme
- 1 medium green bell pepper, cut into thin strips
- 1 medium orange or yellow bell pepper, cut into thin strips
- 1 medium onion, cut into 8 wedges
- 2 t. dried oregano
- 1/2 t. salt
- 1/4 t. garlic powder
- 1/2 C. Merlot or other red wine
- 2 T. Worcestershire sauce
- 1 T. balsamic vinegar
- 1 T. cornstarch
- Salt & black pepper, to taste
- Mashed potatoes, rice, or egg noodles
Preparation
Step 1
1. Heat 1 T. reserved oil from sun-dried tomatoes in large skillet over medium-high heat until hot. Add 1/3 of beef and brown on all sides. Transfer to a 5-qt. Crock-Pot slow cooker. Repeat with remaining oil and beef.
2. Add broth to skillet. Cook and stir, scraping bottom to loosen browned bits. Pour mixture over beef. Add sun-dried tomatoes, bell peppers, onion, oregano, salt and garlic powder to Crock-Pot.
3. Combine Merlot and Worcestershire sauce in a small bowl; reserve 1/4 C. Gently stir remaining Merlot mixture into Crock-Pot. Cover; cook on low 8-9 hours or on high 4-5 hours, or until beef is tender.
4. Turn Crock-Pot to high. Stir vinegar and cornstarch into reserved Merlot mixture until cornstarch is dissolved. Add to Crock-Pot. Stir until well blended. Cover; cook on high 15 minutes longer or until thickened slightly. Add salt and pepper, if desired. Serve over mashed potatoes, rice or noodles.
Source: Rival Crock-Pot