Ingredients :
2 pounds chuck roast°2 cloves of garlic°8 ounces baby carrots°16 ounces golden potatoes (halved or quartered if large)°1/2 cup red wine°1 tablespoon of herb seasoning and garlic°1 tablespoon of olive oil°1 tablespoon of butter°1/2 sweet yellow onion°3 cups of beef broth°1/4 cup tapioca pearls°1/4 cup cornstarch°2 tablespoons of tomato paste
Préparations :
Season the roast with spices with herbs and garlic.Heat the olive oil and butter over medium-high heat in a skillet or multicooker.Brown roasts on both sides and transfer to slow cooker with carrots and potatoes.Make a paste of cornstarch by whisking until smooth with 1/4 cup water.Whisk cornstarch with all remaining ingredients and pour into slow cooker.Cover and cook on low heat for 8-10 hours until fork tender.Enjoy!
ENJOY