Ingredients:
2 1/2-3 lbs. beef chuck
4 carrots (cut into 1-inch pieces)
1 onion, sliced
2 c. button mushrooms
3 sprigs rosemary
2 c. dry red wine
2 c. beef stock
Salt and freshly ground pepper
2 Tbsp. extra virgin olive oil
4 whole garlic cloves
Directions:
Allow the chuck to come to room temperature. Season on all sides with salt and pepper.
Heat the olive oil in a skillet over medium-high heat. Sear the meat on all sides, until browned, about 3 minutes per side.
Transfer the beef chuck to the slow cooker. Add the carrots, onions and the mushrooms to the slow cooker. Top with garlic cloves, rosemary sprigs, red wine and beef stock.
Cook on low for 4-6 hours.
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