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Slow Cooker Beef Bourguignon
by Doug
serves: 6
  This is an easy copy-cat (or sort of copy-cat) of Julia Child's famous Beef Bourguignon. I cut the butter completely, and simplified the spices, but the flavor is all there.
Ingredients:
  3 lbs   Roast Beef
  6 slices   Bacon
  2 tbls   Olive Oil
  1 whole   Onion, sliced in rings
  1 cup   Carrots
  4 cloves   Garlic
  1 tbls   Herbs de provence
  1 tsp   Salt
  1/2 tsp   Black Pepper
  1 tbls   Tomato Paste
  2 cups   Red Wine
Directions:
  Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.

Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.

Serve with whipped mashed potatoes, and a ladle full of crock juices.