1. Dry roast with paper towel. Season heavily with salt, pepper, and italian seasoning.
2. Put 2 tablespoons olive oil in hot pan. Sear for 4 minutes main sides, and 1-2 min small sides.
3. Move meat to slow cooker
4. Reduce heat to medium low. Add garlic and onion and salt and pepper to pan and cook for 1 minute. Add 2 tablespoons tomato paste and stir constantly for 1 min. Add 2 cups beef broth, 1 cup red wine, and pepperoncini liquid and stir until mixed. Add fresh thyme.
5. Put liquid in slow cooker. Add few butter chunks and bay leaves to slow cooker.
6. Cut potatoes if needed and carrots. Add to slow cooker and cook on high for 6 to 8 hours. Add more broth if needed. Add pepperoncinis with an hour or so left.
Competitive_Mix6114 on
I could tuck into a bowl of this for sure . Thanks for sharing.
2 Comments
1. Dry roast with paper towel. Season heavily with salt, pepper, and italian seasoning.
2. Put 2 tablespoons olive oil in hot pan. Sear for 4 minutes main sides, and 1-2 min small sides.
3. Move meat to slow cooker
4. Reduce heat to medium low. Add garlic and onion and salt and pepper to pan and cook for 1 minute. Add 2 tablespoons tomato paste and stir constantly for 1 min. Add 2 cups beef broth, 1 cup red wine, and pepperoncini liquid and stir until mixed. Add fresh thyme.
5. Put liquid in slow cooker. Add few butter chunks and bay leaves to slow cooker.
6. Cut potatoes if needed and carrots. Add to slow cooker and cook on high for 6 to 8 hours. Add more broth if needed. Add pepperoncinis with an hour or so left.
I could tuck into a bowl of this for sure . Thanks for sharing.