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Although this dish takes over eight hours to make, this can be cooking while you're at work. This way, when you get home, the whole house will be smelling like your grandmother was busy at work in the kitchen.

Let's Get Started…

Things You Need:

• 1 tablespoon oil

• 2 1/2 lb beef chuck roast, cubed

• salt and pepper to taste

• 1 lb large carrots, peeled and chopped

• 1 medium yellow onion, rustic chopped

• 2 cloves garlic, finely chopped

• 1 bottle Pinot Noir

• 2 cups beef broth

• 1 teaspoon thyme

• 6 slices bacon, crumbled

How To Prepare:

1. Start off by searing your meat on the stove. You can do this in a dutch oven to have more surface area to work in larger batches if you'd like. Don't forget to season the beef with salt and pepper. Once you're done searing, transfer the meat to plate until you're ready to work with it again.
2. Working with your dutch oven, add your carrots and onions and let cook until lightly browned. Then add garlic and stir. Next, add your beef broth and your wine to the dutch oven. Add thyme.
3. Next, you're going to combing your meat and your broth with veggies to a slow cooker and cook on low for eight hours.

Note: This is a great crock pot meal to prepare for earlier in the week. Sometimes on Sundays I like to shop for a couple crock pot recipes and then freeze just before the crock pot step. By freezing just before the crock pot step you are getting all of your prepping done in advance, so you can spend less time getting dinner ready and more time enjoying it. This way dinner seriously could not get any easier.

Article Source: Betty Crocker