Braised Beef In Barolo (Crock Pot) - cooking recipe

Ingredients

6 lbs roast beef (eye of the round roast or another lean cut)
2 1/2 cups red wine (Barolo)
2 carrots, sliced
2 onions, chopped
1 stalk celery, sliced
1 -2 garlic clove, minced
1 teaspoon sage
1 teaspoon rosemary
1 bay leaf
1/4 teaspoon salt
1 teaspoon pepper
3 tablespoons butter
3 tablespoons olive oil
3 tablespoons bacon fat
1/2 cup red wine (Barolo)
1 cup beef broth
1 pinch unsweetened cocoa powder

Preparation

Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
Drain the meat, reserving the marinade and pat dry with paper towels.
Heat the butter, oil & bacon fat in a pan; add the meat and cook over high heat, turning frequently, until browned all over, then transfer to a slow cooker.
Tip the pan and remove as much fat as possible, then deglaze pan with remaining wine & pour over beef; add marinade & beef broth to slow cooker.
Cook on low for 7 to 8 hours; the meat is cooked when it feels very tender at the pricking of a knife or fork.
Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
Make Sauce: Remove bay leaf, stir in cocoa powder & pour liquid into a blender or food processor; being careful with this hot liquid, process until smooth.
If desired, thicken on stove top using flour, corn starch or arrowroot.