Slow Cooker Roast Beef With Red Wine - cooking recipe

Ingredients

2 1/2 - 3 lbs beef chuck roast, cut into 2-inch pieces
1 1/2 cups red wine
20 ounces canned beef consomme (2-10.5oz cans)
1 1/2 cups frozen pearl onions
8 ounces sliced mushrooms
10 slices bacon, chopped
1/2 cup all-purpose flour
3/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme

Preparation

Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally.
Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms.
Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker.
Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture.
Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker.
Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker.
Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.