Ingredients
6
slices bacon, cut into 1/2-inch pieces
3-pound beef boneless chuck roast, trimmed of fat and cut into 1-inch pieces
1
large onion, cut into 1/2-inch wedges
3
cups baby-cut carrots
1
cup red Zinfandel wine
3/4
cup beef broth
3
tablespoons 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 1/2 ounces) diced tomatoes, undrained
1
package (8 ounces) sliced mushrooms
1/2
cup julienne-cut sun-dried tomatoes (not oil-packed)
Hot cooked egg noodles, if desired
Chopped fresh parsley or basil leaves, if desired
Preparation
Cook bacon in 12-inch nonstick skillet over medium-high heat, stirring occasionally, until crisp. Place bacon in 5- to 6-quart slow cooker. Discard all but 1 tablespoon drippings in skillet. Cook beef in drippings in skillet 2 to 3 minutes, stirring occasionally, until brown. Stir onion into beef. Cook 1 minute, stirring occasionally. Spoon into cooker.
Stir remaining ingredients except mushrooms, sun-dried tomatoes, noodles and parsley into mixture in cooker.
Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
Stir in mushrooms and sun-dried tomatoes. Cover and cook on low heat setting 20 to 30 minutes or until tender. Serve beef mixture over noodles; sprinkle with parsley.
