Beef Daube Provencal

Ingredients

• 2 teaspoons olive oil
• 12 cloves garlic crushed
• 1 (2 lb) boneless chuck roast trimmed and cut into 2~doubl
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups carrot chopped
• 1 1/2 cups onion chopped
• 1/2 cup low sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh rosemary chopped
• 1 teaspoon fresh thyme chopped
• dash ground cloves
• 1 (14 1/2 oz) can diced tomatoes
• 1 bay leaf
• 4 cups medium egg noodles uncooked

Instructions

1. Preheat oven to 300(F).
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 min or until garlic is fragrant, stirring occasionally. Remove garlic; cook 5 min or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside.
3. Increase heat to med-hi. Add beef to pan; sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Cook 5 min, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 tsp salt, 1/4 tsp pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
4. Cover and bake at 300(F) for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles.
5. Crock Pot: Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.