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.
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