1 cup beef stock
1⁄2 teaspoon dried thyme
1⁄2 teaspoon dried basil
1⁄4 teaspoon crushed red pepper flakes
1 bay leaf
1⁄2 teaspoon cayenne
1⁄2 teaspoon fresh ground black pepper
1⁄4 teaspoon salt
3 lbs chuck roast, lean, trimmed of fat
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, chopped
3 potatoes, chopped
2 carrots, chopped
4 garlic cloves, minced
2 tablespoons flour
1 tablespoon brown sugar
Add tomatoes, stock, thyme, basil, red pepper flakes, brown sugar, and bay leaf to the slow cooker set on high; mix well. Mix cayenne, black pepper, and salt. Rub well into the roast. Heat a cast iron pan, add oil and brown meat on all sides. Add beef to the slow cooker. Sauté the vegetables in the drippings until tender. Add flour and cook for two minutes, stirring constantly. Add vegetables to the slow cooker. Cover, reduce heat on the slow cooker to low, and cook 6-7 hours.