*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
*Directions:
- 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!