Categories: Crockpot

Ingredients

• 1-3 lb. beef chuck roast
• 1 jar whole roasted red peppers
• 1 can artichoke hearts, drained
• 1 large onion, peeled and quartered
• 28 ounces beef stock
• 1 T. parsley
• 3-4 cloves garlic, smashed
• 1/2 C. wine
• 1 T. flour
• Salt & pepper, to taste
• 12 oz. egg noodles, cooked according to directions

Directions

1. Place chuck roast in a large crockpot. Pour on the roasted red peppers and the drained artichoke hearts. Add onions, garlic cloves and beef broth. Cover and cook on low for 8 hours.

2. Remove the meat and veggies from the pot; cover with foil and set in 275°oven to keep warm.

3. Pour the cooking broth into a sauce pan and let it cool in the refrigerator for a few minutes. Carefully skim off the solidified fat from the top of the liquid and discard. Mix flour with 1/2 cup of the cooking liquid and set aside.

4. Add wine to the cooking liquid then bring it to a boil over high heat. Boil the liquid for several minutes, until it reduces by at least half. Whisk in a tablespoon or so of the flour paste. Check thickness: if it’s too liquid, continue to boil for another minute or two. If it’s too thick, add some more broth or water. You want to wind up with a rich, thick liquid/gravy. Adjust seasoning.

5. Put meat and vegetables back in gravy and mix well. Serve over noodles.

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