Beef Provencal - Plan to Eat

Name: Beef Provencal - Plan to Eat
Ingredients: Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 to 8 originally 6 to 8 13-pound beef chuck roast tiedKosher salt and freshly ground black pepper 4mediumcarrots peeled and cut into 2-inch pieces, large pieces halved5clovesgarlic peeled and smashed1fennel bulb trimmed and thinly sliced1onion halved and thinly sliced114 1/2-ounce can whole peeled tomatoes with their juice4tablespoonscognac or brandy1tablespoonherbes de Provence 1⁄3cupflour 2cupslow-sodium chicken broth or stock1⁄3cupcoarsely chopped fresh flat-leaf parsley 1⁄3cupprepared sun-dried tomato tapenade 1packed teaspoon finely grated orange zest Hot buttered egg noodles for serving Save; 13-pound beef chuck roast tiedKosher salt and freshly ground black pepper 4mediumcarrots peeled and cut into 2-inch pieces, large pieces halved5clovesgarlic peeled and smashed1fennel bulb trimmed and thinly sliced1onion halved and thinly sliced114 1/2-ounce can whole peeled tomatoes with their juice4tablespoonscognac or brandy1tablespoonherbes de Provence 1⁄3cupflour 2cupslow-sodium chicken broth or stock1⁄3cupcoarsely chopped fresh flat-leaf parsley 1⁄3cupprepared sun-dried tomato tapenade 1packed teaspoon finely grated orange zest Hot buttered egg noodles for serving

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Ingredients Original Ingredients = Serves 6 Scaled Ingredients = Serves 6 Display units in Metric Serves Change Yields 6 to 8 originally 6 to 8 13-pound beef chuck roast tiedKosher salt and freshly ground black pepper 4mediumcarrots peeled and cut into 2-inch pieces, large pieces halved5clovesgarlic peeled and smashed1fennel bulb trimmed and thinly sliced1onion halved and thinly sliced114 1/2-ounce can whole peeled tomatoes with their juice4tablespoonscognac or brandy1tablespoonherbes de Provence 1⁄3cupflour 2cupslow-sodium chicken broth or stock1⁄3cupcoarsely chopped fresh flat-leaf parsley 1⁄3cupprepared sun-dried tomato tapenade 1packed teaspoon finely grated orange zest Hot buttered egg noodles for serving Save13-pound beef chuck roast tiedKosher salt and freshly ground black pepper 4mediumcarrots peeled and cut into 2-inch pieces, large pieces halved5clovesgarlic peeled and smashed1fennel bulb trimmed and thinly sliced1onion halved and thinly sliced114 1/2-ounce can whole peeled tomatoes with their juice4tablespoonscognac or brandy1tablespoonherbes de Provence 1⁄3cupflour 2cupslow-sodium chicken broth or stock1⁄3cupcoarsely chopped fresh flat-leaf parsley 1⁄3cupprepared sun-dried tomato tapenade 1packed teaspoon finely grated orange zest Hot buttered egg noodles for serving

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Instructions

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Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Sprinkle the meat generously with salt and pepper. Add the oil to the insert and sear the meat, turning as each side turns a deep mahogany color, 8 to 10 minutes. Add the carrots to the slow cooker and then transfer the meat on top. Scatter the garlic, fennel and onions around the meat.Crush the tomatoes through your fingers into the slow cooker, and then stir in their juices, 3 tablespoons of the cognac, the herbes de Provence and 2 teaspoons salt. Whisk the flour and chicken broth together, and then add to the cooker. Cover the cooker, set it on low and cook until the meat and vegetables are very tender, about 8 hours.Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. Stir the remaining 1 tablespoon cognac, the parsley, tomato tapenade and orange zest into the vegetables and sauce in the slow cooker. Season with salt and pepper.Arrange the vegetables around the meat and spoon some sauce over the top. Serve with hot buttered egg noodles. Pass the remaining sauce.