We like it soupy, so we don't bother thickening the gravy.
3 lb chuck roast
5 or so red potatoes, chopped into one inch pieces
Sliced mushrooms
4 or so carrots
1 onion, chopped
3 garlic cloves, minced
3 T tomato paste
1 T Worcesrshire sauce
Salt and pepper
1 t dried thyme
1 t dried rosemary
3 cups beef broth
1 cup red wine
Brown the roast in olive oil for one or two minutes per side then place in the crock pot. Add remaining ingredients and cook for 8 hours on low. Shred meat and return to stew.
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