I was planning to make a chuck roast in the crockpot, when I happened to see a cooking show on television where they were making a beef stew, and adding bacon to it.. and the wheels in my brain started to turn.
I decided to serve the roast on top of mashed potatoes, which made it even better!
One 2-3 pound chuck roast
3 ripe tomatoes, cores removed, cut into quarters
1 red bell pepper, core and seeds removed, cut into slices
1 green bell pepper, core and seeds removed, cut into slices
1 lb package of bacon (don't worry, you can remove most of this after stewing!)
1 yellow onion, chopped
2 bulbs garlic (yes, bulbs!), skin and peel removed.
3/4 cup red wine
1 tsp cayenne pepper
salt and pepper to taste
Gravy (after meat is cooked)
1 cup beef broth
1/4 cup all purpose flour
Season meat all over with salt and pepper, then place in the bottom of the crockpot. Slice the bacon in half, peel apart and add to crockpot. Place vegetables on top and season lightly with salt, pepper, and cayenne, then pour the red wine over the top.
Cook this on low for 10-12 hours or on medium for 6-8 hours. Once you are ready to serve, skim the fat from the top of the pot, and remove the roast. Depending on your own preference at this point, you can either remove all of the bacon, or just the fatty bits (some of it will have already dissolved into the liquid). Once you have done that, remove about half of the sauce and transfer it to a sauce pan on low heat. Add the beef broth and flour, and whisk to make a gravy.
To serve, slice the roast (it should fall apart easily) and place over a layer of hot mashed potatoes, with the vegetables and gravy drizzled over it. Enjoy!
Tips - If you are lazy or don't have a lot of dishes, you can make the gravy directly in the crockpot, after removing the roast. It will just be a little more difficult to stir!
Also, you can chop the garlic or leave it in whole cloves, it's up to you. Either way it will get really soft and much of it will dissolve into the sauce.