ingredients:

Chuck roast – about 2 ½ lbs.-) cut into about 1 inch pieces (season well with salt or (garlic salt)

Potatoes 6 to 7 potatoes cut into in inch pieces or so...I like red potatoes

Carrots – diced carrots – about 1 – 1 ½ cup

Celery – about half cup diced (also a ¼ tsp of celery seeds if you have – not a must through)

Onion - one medium diced

Bell Peppers - about 1 small green or half red & half green - diced

Seasoning Salt & pepper to taste

Garlic pepper/or garlic powder – about 2 tbsp or to taste

Onion powder - about 2 tbsp or to taste

Rosemary (one fresh stem)

Bay leaves 2 bay leaves

Red Wine – about 3/4 cup– of a red wine ( I like Cabernet Sauvignon)

Tomato paste 1 small can ( 6oz )

Worcestershire sauce 2 to 3 tbsp

*Flour - 2 tbsp

Minced garlic 3 to 4 cloves (fresh)

Beef broth 4 cups ( I usually like to make my broth with beef bouillon powder 1tsp per cup of water)

“Better than bouillon Beef” 1 tbsp

*Frozen peas about 1/2 cup





In hot pan, add about 2 tbsp of oil – sear meat – do not cook meat all the way through, just sear on both sides.

Place seared meat in crock pot, place to the side

Add about 2 tbsp oil and 1 tbsp of butter in hot pan( use pan meat was cook in… ) Add all veggies, stir for about 2 minutes

Then add minced garlic, stir about 1 min, don’t let garlic burn

Add the *2 tbsp of flour mix well for about another minute or so.

Scoop all vegies into crock pot.

Add the 4 cups of beef broth

Add the rest of ingredients – order does not matter.



Stir well, taste, adjust if needed.



Cook on low for 4 hours or low 6 to 8 hours (in my crockpot I cook about 6 ½ hours)



*With about 30- 60 minutes left add frozen peas into crockpot. At this time check potatoes and meat for doneness.





Enjoy!!