Ingredients
One 3-pound beef chuck roast, tied
Kosher salt and freshly ground black pepper
4 medium carrots, peeled and cut into 2-inch pieces, large pieces halved
5 cloves garlic, peeled and smashed
1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
One 14 1/2-ounce can whole peeled tomatoes, with their juice
4 tablespoons cognac
1 tablespoon herbes de Provence
1/3 cup arrowroot
2 cups beef broth
1/3 cup coarsely chopped fresh flat leaf parsley
1/3 cup prepared sun-dried tomato tapenade
1 packed teaspoon finely grated orange zest
Directions
- Add the carrots to the slow cooker and then transfer the meat on top. Scatter the garlic, fennel and onions around the meat.
- Add the tomatoes into the slow cooker, 3tablespoons of the cognac, the herbes de Provence and 2 teaspoons salt. Whisk the arrowroot and beef broth together, and then add to the cooker. Cover the cooker, set it on low and cook until the meat and vegetables are very tender, about 8 hours.
- Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. Stir the parsley, tomato tapenade and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper.
- Serve the beef and vegetables with the sauce.
- Enjoy!