Ingredients
6
slices bacon, cut into 1/2-inch pieces
1
boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces
1
large onion, cut into 1/2-inch wedges
1/2
lb carrots, cut diagonally into slices
1
cup dry red wine
2
cups Progresso™ beef flavored broth (from 32-oz carton)
3
tablespoons Gold Medal™ all-purpose flour
1
teaspoon dried basil leaves
1/2
teaspoon dried thyme leaves
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14.5 oz) diced tomatoes, undrained
1
package (8 oz) sliced fresh baby portabella mushrooms
1/2
cup dry-pack julienne-cut sun-dried tomatoes
Fresh Italian (flat-leaf) parsley leaves, if desired
Preparation
Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
Cover; cook on Low heat setting 7 to 8 hours.
Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.
