Slow Cooker Beef Marsala Stew

• 2 tbsp. canola oil.
• 2 pounds chuck roast.
• 1 tbsp. salt
• 12 oz. diced onions.
• 4 garlic cloves, minced
• 2 tbsp. unsalted tomato paste.
• 1/2 Cup Marsala Wine
• 1-1/2 Cup beef stock
• 1 tsp. black pepper
• 3 thyme sprigs
• 8 oz small button mushrooms
• 4 large carrots, cut into 1-inch pieces.
• 2 tbsp. butter.
• 2 tbsp. all purpose flour.

1. Heat 1 tbsp. oil in pan over medium high heat. Brown roast well on all sides.
2. Remove roast to slow cooker. Add onions to pan, saute until browned. Add garlic, saute 1 minute.
3. Add tomato paste, wine, stock and pepper, until boiling, scraping up fond.
4. Pour mixture over roast in slow cooker.
5. Nestle thyme sprigs around roast, top roast with carrots and mushrooms.
6. Set slow cooker to low for 7-1/2 hours.
7. Remove roast, strain liquid from mushrooms, onions, and carrots into a bowl.
8. In a saucepan, melt 2 tbsp. butter. Mix in flour, cook until slightly browned. Add liquid, whisk until thickened.
9. Serve over mash potatoes.

canola oil, chuck roast, salt, onions, garlic, marsala wine, beef stock, black pepper, thyme, button mushrooms, carrots, butter, flour

Taken from www.epicurious.com/recipes/member/views/slow-cooker-beef-marsala-stew-52960291 (may not work)