Ingredients
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3 lbs chuck or 3 lbs round roast, salt and peppered
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1 cup cubed celery
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1 cup cubed onion
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8 garlic cloves, halved
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1/2 cup chopped parsley
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2 bay leaves
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1 (6 ounce) can tomato paste
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1 (10 ounce) can beef stock
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3 tablespoons red wine vinegar
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3 tablespoons Worcestershire sauce
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1 tablespoon sugar
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1 cup cubed carrot
Instructions
- Place veggies in crock pot.
- Pierce beef, from top, 2" deep, eight times.
- Shove a garlic clove half and parsley into each slit.
- Add beef to pot.
- Mix remaining ingredients and pour over top.
- Cook on low heat for 8 hours.