Ingredients
-
1 (15 ounce) can crushed tomatoes in puree
-
1 cup beef stock or 1 cup chicken stock
-
1/2 teaspoon dried thyme
-
1/2 teaspoon dried basil
-
1/4 teaspoon crushed red pepper flakes
-
1 bay leaf
-
1/2 teaspoon cayenne
-
1/2 teaspoon fresh ground black pepper
-
1/4 teaspoon salt
-
3 lbs chuck roast, lean, trimmed of fat, cut into 1 1/2 inch thick steaks
-
2 tablespoons olive oil
-
3 stalks celery, chopped
-
4 garlic cloves, minced
-
2 tablespoons flour
-
2 onions, chopped
-
1 green bell pepper, chopped
Instructions
- Add tomatoes, stock, thyme, basil, red pepper flakes and bay leaf to the crock pot set on high; mix well.
- Mix cayenne, black pepper, and salt. Rub well into the roast.
- Heat a cast iron pan, add oil and brown meat on all sides. Add to crock pot.
- Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly.
- Add vegetables to the crock pot.
- Cover, reduce heat to low and cook 6-7 hours.
- Cut into serving size portions.
- Serve on a bed of rice.