YIELD Makes 6 to 8 servings
|1/3||cup all-purpose flour|
|2||teaspoons salt, divided|
|1‑1/2||teaspoons black pepper, divided|
|2||pounds boneless beef chuck roast, cut into 1-1/2-inch pieces|
|5||tablespoons oil, divided|
|2||medium onions, sliced|
|1||can (28 ounces) diced tomatoes, drained|
|1||cup beef broth|
|2||tablespoons cider vinegar|
|4||cloves garlic, minced|
|2||teaspoons dried thyme|
|1||teaspoon celery salt|
|1||small package (8 ounces) baby carrots, cut into halves lengthwise|
|1/2||cup golden raisins|
Slow Cooker Directions
- Combine flour, 1-1/2 teaspoons salt and 1 teaspoon pepper in large bowl. Toss beef in flour mixture. Heat 2 tablespoons oil in large skillet or Dutch oven over medium-high heat. Add half of beef; brown on all sides. Remove browned beef; set aside. Repeat with 2 tablespoons oil and remaining beef.
- Add remaining 1 tablespoon oil to skillet. Add onions; cook and stir 5 minutes, scraping up any browned bits from bottom of skillet. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Add browned beef; boil 1 minute.
- Transfer mixture to slow cooker. Cover; cook on LOW 5 hours or on HIGH 2-1/2 hours. Add carrots, parsnips and raisins. Cook 1 to 2 hours more or until vegetables are tender. Remove and discard bay leaf.
If you're looking for a main dish, try this recipe for pork chops with vinegar peppers from Table 12.
Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.