Braised Beef In Barolo (Crock Pot)

• 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

1. Tie the beef with kitchen string & place in a large dish; add the next 10 ingredients and let marinade for 6 to 7 hours.
2. Drain the meat, reserving the marinade and pat dry with paper towels.
3. 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.
4. 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.
5. 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.
6. Remove beef from slow cooker & remove kitchen string; tent for about 10 minutes before carving.
7. 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.
8. If desired, thicken on stove top using flour, corn starch or arrowroot.

beef, red wine, carrots, onions, celery, garlic, sage, rosemary, bay leaf, salt, pepper, butter, olive oil, bacon fat, red wine, beef broth, cocoa

Taken from www.food.com/recipe/braised-beef-in-barolo-crock-pot-162667 (may not work)