Ever since I watched the movie "Julie and Julia" I wanted to try this recipe. This is one of Julia Child's signature recipes but the original scared me a little so when Melissa posted this crockpot version I knew that it was for me. This was so yummy, even the kids had seconds as did the in-laws.
3 lbs beef roast or stew meat (the better the meat the better this recipe will turn out. I recommend getting some from a butcher or your own cow--at least that's what we do in Idaho)
6 slices bacon
2 T. olive oil
1 onion, slice in rings
1 cup carrots, chopped or baby
4 garlic cloves, smashed and chopped
1 T. herbs de provence (recipe below to make your own)
1 t. kosher salt
1/2 t. black pepper
1 T. tomato paste
2 c. red wine (can use non-alcoholic if you wish, but the alcohol will cook out)
Herbs de provence:
1 t. thyme
1 t. rosemary
1 t. marjoram
1 t. basil
1/2 t. sage
1/2 t. oregano
* Using a 6 quart slow cooker, smear around the olive oil all over the bottom and sides. Lay down 3 slices of bacon. Add sliced onion and garlic. Put meat on top and sprinkle with herbs de provence. Add tomato paste. Lay 3 more slices of bacon and put carrots on top. Pour wine over the top.
* Cover and cook for 8-9 hours on low or 4-5 hours on high, or until the meat reaches desired tenderness ( I would recommend for at least 8 hours, you want your meat falling apart). If you are using a roast, you might want to flip it over an hour before serving so more liquid is absorbed.
* Serve with whipped mashed potatoes and a ladle full of meat, vegetables and juices.