I saw this on The Mediterranean Dish website, and immediately went to Safeway to get the ingredients. Gonna make it tomorrow!! Again, for any new readers (and Welcome!!), if you see an asterisk*, it denotes changes or suggestions that I make.
(serves 4-6)
3/4 cup all-purpose flour
2 T. garlic powder
Kosher* salt, and freshly ground black pepper
1&1/2 lb. beef chuck roast, I got a tri-tip*, fat trimmed and cut into roughly 1&1/2" cubes
EVOO
1 large red onion, cut into large pieces
6 garlic cloves, chopped
4-5 large rainbow carrots, I will use orange organic*carrots
1 cup red wine
2 cups veggie broth, I will use the bone broth*I made
28 oz. can whole peeled tomatoes, I will use San Marzano*
4-5 spring fresh thyme
2 sprigs fresh rosemary
16 oz. white or cremini mushrooms, cleaned and sliced
Mix the flour and garlic powder together. Pat the meat dry and season with S&P. Dredge the meat into the flour mixture to coat. In a large cast-ion skillet, heat 2 T. olive oil. Brown the meat deeply on all sies. A crust should form. Remove from heat. Now, place the browned roast in the bottom of a large Crock Pot. Add the remaining ingredients except the mushrooms. Stir with a wooden spoon. Cover the Crock Pot and cook on high for $&1/2 hours. Add the sliced mushrooms. Cover and cook for another 30 min. or so. Enjoy with your fav. Italian bread.
"When you truly experience the lack of urgency and competition, life becomes way more joyful."
Love,
Machete Milletti
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