This is a big pot of roast beef goodness with some wholesome barley thrown in to boot. I love slow cooker meals – they make being a new mom more manageable. And that makes the whole family happy. This particular recipe is amazing in a bread bowl, or with a side of mashed potatoes. Perfect for this cold season.
4 pounds of beef chuck roast
6 ounces of tomato paste
1 container of organic beef broth
1 teaspoon or more of fine-grain sea salt
1/2 teaspoon ground pepper
1/2 teaspoon garlic powder
2 garlic cloves, minced
2 white onions, roughly chopped
1 1/2 cups baby carrots
4 stalks of celery, chopped
3 bay leaves
1/3 cup red wine
1 cup cooked barley
In a large skillet, heat up a drizzle of olive oil. Rub salt, pepper and garlic powder onto each side of the chuck roast. Place meat into the heated skillet and sear each side of beef.
In the slow cooker, pour in red wine and bay leaves. Place seared chuck roast into the slow cooker, or dutch oven, and cook on low, covered, for 90 minutes.
Pour in beef broth, tomato paste, carrots, onions, and celery. Give it a nice big stir and turn slow cooker on high for 5 more hours. Add cooked barely in for the last 30 minutes of cooking time.
Beef should be easy to pull apart with a fork.