1 thick slice of bacon cut into strips
1 T oil (peanut, olive, or coconut)
1 chuck roast
Salt and pepper to taste
One large yellow onion, peeled and sliced
1 fennel bulb, sliced
3 large carrots peeled and cut into one inch pieces
8 large mushrooms sliced
1 whole head of garlic cut in half widthwise
2 pieces of beef bone
1 C red wine
1 ½ C tomato sauce or your favorite marinara sauce
1 C water
3 potatoes, scrubbed and cut into 8 pieces each
Place the bacon pieces in the bottom of a large crockpot. Season the chuck roast with salt and pepper. Heat the oil in a large skillet, once the pan is hot add the chuck roast and brown on all sides. Place the roast in the crockpot. Add the onion, fennel, carrots, and mushrooms to the skillet and sauté until the vegetables are soft and slightly browned, add to the crockpot. Add the garlic head, bones, wine, tomato sauce, and water. Place the crockpot on high for 6 hours (or if you have the time you can cook on low for 8-10 hours).
Two hours before serving add the potato chunks, if necessary you may want to add an additional cup of water at this time, you want there to be enough liquid in the pot to almost cover the potatoes, they will cook more evenly that way.
Serves 6-8
