2 tbsp olive oil
6 bacon strips – Cooked or uncooked
1 onion, sliced in rings
4 garlic cloves, smashed and chopped
3 lbs beef roast, cut in chunks or stew meat
1 tbsp herbes de Provence (purchase or see herb de Provence)
1 tsp salt
1/2 tsp pepper
1 tbsp tomato paste
1 cup carrots
2 cups red wine
whipped mashed potatoes for serving
Use 6 qt slow cooker
In the bottom of your stoneware, smear around the olive oil. Then lay down 3 strips of bacon. Add the sliced onion and garlic. Put the meat into the pot and top of the onion and garlic, and sprinkle on the dried spics and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 strips of bacon on top of meat, and throw in the carrots. Pour the wine over the whole thing.
Cover and let cook on low for 8 – 9 hours, high for 4 to 5 hours or until the meat has reached the desired tenderness. Serve with whipped mashed potatoes and a ladleful of the crock juice.