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  • 6 pieces of bacon cooked crispy and cut into 1 inch pieces
  • 3-4 pound beef chuck roast
  • 1 small bag of little carrots
  • 8-10 small fingerling potatoes
  • 3 onions – cut into quarters
  • 1 small container of mushrooms sliced
  • 5 garlic cloves – minced and chopped
  • 1 bay leaf
  • 1.5 cups of Cabernet or Burgundy (cheap one -  you are cooking with it)
  • 1 cup of chicken or beef broth
  • 1 small can of tomato sauce
  • 2 sprigs of fresh thyme ( one teaspoon dried)
  • salt and pepper
  • 3 Tablespoons flour 


  • Cook bacon and cut into small pieces
  • Layer in the crockpot – Carrots, Potatoes, Onions, Mushrooms, Meat
  • Mix wine, broth, tomato sauce, garlic, and spices together and pour over meat
  • Add bay leaf
  • Cook 8 hours on low.

About an hour before serving, mix 3 tablespoons of flour with 1/3 cup of water and stir very well to get the lumps out.  This mixture should be smooth.  Stir into crockpot.

I typically removed the meat at the point and chop on into chunks.  And let the broth thicken a bit before I put the meat back in. 



Saffie Leedy Farris
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