#CrockpotWednesday: Italian Beef

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Coach Johns gets a little fancy for Northwestern week…

Ingredients

  • 2 Tbsp cooking oil, divided
  • 2 lb beef round roast
  • Salt
  • Pepper
  • 1 large onion, sliced into thin wedges
  • 2 large carrots, cut into 2 inch pieces (split in half if they
  • 8 oz red potatoes, skin-on, quartered
  • 1 14.5 oz can reduced-fat/sodium chicken broth
  • 6 oz tomato paste
  • 1 cup red wine
  • 4 clove garlic, minced
  • 1 sprig rosemary (or 1 tsp dried)
  • 2 sprigs each thyme, and oregano (or 1/2-1 tsp each dried)
  • 2 Tbsp cornstarch
  • 1 cup spinach leaves, chopped
  • 1 cup basil leaves, chopped

Instructions

  • Heat 1 Tbsp oil in a large pan over high heat until very hot.
  • Cut roast into 2-inch chunks and season with salt and pepper.
  • Add half of the meat to the pan, searing for 1-2 minutes, until nicely browned, before flipping or stirring.
  • Sear for another 2 minutes and use a slotted spoon to transfer meat to the crock.
  • Repeat for remaining meat.
  • Add onion, potatoes, carrots to the crock pot.
  • Add the chicken broth, wine, and tomato paste (I dropped it in by the spoonful and let it distribute while cooking).
  • Top with garlic and herbs.
  • Cook on low for ~8 hours.
  • At the end of the cooking time, remove 1/4 cup cooking liquid and whisk in cornstarch until smooth.
  • Stir slurry into the crockpot, cover, and let cook for ~20 minutes.
  • Stir in the spinach and basil and serve.

Original source: http://www.jasonandshawnda.com/foodiebride/archives/10134/

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