2 large or 3 small russet potatoes (cut into 1" cubes)
3 large carrots (sliced in 1/2" pieces)
1 yellow onion (chopped)
2 cloves garlic (finely chopped)
1 cup beef stock
1 1/2 cups water
1 Tbsp oil
1/2 cup dry red wine
1/4 tsp salt
1/4 tsp pepper
1 Bay leaf
Cooking Instructions:
Let meat come to room temperature, spread 1 tbsp of INEDA Rub on each side of the roast, set aside.
In a crock pot, combine beef stock, water, vegetables, seasonings, and bay leaves, and turn on HIGH.
Heat a skillet on high with 1 tbsp oil until hot but not smoking. Once the skillet is hot, place meat in the pan and sear for 4 minutes (or until browned) is achieved, flip the cut of meat and repeat.
Rotate meat in the skillet to achieve browning on all sides. Once a nice browning is achieved on each side of the steak, remove the cut of meat and place it in the crock pot.
Keep the skillet hot and pour ½ cup of red wine into the skillet to loosen seasonings and flavors.
Remove from heat and whisk with a spoon to loosen flavors.
Pour seasonings and wine into crock pot over meat and mix vegetables to submerge meat.
Let simmer in crock pot for 6-8 hours or until the meat becomes pullable with a fork.
For a thicker sauce: Remove vegetables and meat with a slotted spoon, place on a baking sheet, and cover with foil. In a 2qt saucepan, add one tbsp of butter. While heating, add 1 tbsp of flour and heat on high while whisking to make a roux. Heat until bubbling. Add remaining liquids from the crock pot and whisk on high until the sauce thickens. Portion meat and vegetables in a bowl and add sauce as desired.
