Categories: Slow Cooker

Ingredients

• 1 tbsp. vegetable oil
• 1 1/2 tsp salt, divided
• 2 lb. beef chuck roast, cut into 1-inch pieces
• 2 cups chopped onion
• 2 cups chopped carrots
• 1 cup chopped celery
• 1/2 cup dry red wine
• 2 tbsp. tomato paste
• 3 garlic cloves, chopped
• 2 cups beef broth
• 1/4 cup cornstarch
• 8 sprigs fresh thyme
• 1 sprig fresh rosemary
• 1 cup frozen peas
• Cheddar Thyme Biscuits (see recipe)
• Garnish: chopped fresh thyme

Directions

1. In a large skillet, heat oil over medium-high heat. Sprinkle 1 tsp salt all over beef. Cook beef, stirring occasionally, until browned. Using a slotted spoon, transfer beef to a slow cooker, reserving drippings in skillet.

2. Add onion, carrots, celery and remaining 1/2 tsp salt to skillet; cook, stirring occasionally, until browned. Stir in wine, tomato paste, and garlic, scraping browned bits from bottom of skillet with a wooden spoon; pour mixture onto beef.

3. In a small bowl, whisk together broth and cornstarch; pour onto beef mixture. Tie thyme and rosemary together with butcher’s twine; add to beef mixture.

4. Cover and cook until beef is tender, about 6 hours on LOW.

5. Preheat oven to 400.

6. Carefully remove crockery insert from slow cooker. Discard thyme and rosemary; stir in peas. Top beef mixture with Cheddar Thyme Biscuits.

7. Bake until biscuits are browned and beef mixture is bubbly, 25-30 minutes. Let stand for 5 minutes before serving. Garnish with thyme.

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