Ingredients
4 medium carrots, chopped4 celery ribs, chopped1 cup beef broth1 jar (7 ounces) julienned oil-packed sun-dried tomatoes, drained1 can (6 ounces) tomato paste1 small onion, chopped1/3 cup honey1/4 cup balsamic vinegar1 garlic clove, minced1 teaspoon dried thyme1/2 teaspoon onion powder1/4 teaspoon white pepper1 boneless beef chuck roast (2-1/2 pounds), cut into 2-inch cubes1/2 cup all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper2 tablespoons olive oilHot cooked egg noodles or mashed potatoes
Preparation
In a 4-qt. slow cooker, combine the first 12 ingredients. In a large bowl, combine the beef, flour, salt and pepper; toss to coat. In a large skillet, brown beef in oil in batches. Transfer to slow cooker.
Cover and cook on low for 6-8 hours or until beef is tender. Serve with noodles.
