Beef Daube Provencal, oven and (slow cooker) version

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Ingredients

1. 2 t olive oil
2. 12 garlic cloves, minced
3. 1 (2 lb) boneless chuck roast, trimmed and cut into 2 inch cubes
4. 1 1/2 teaspoon salt, divided
5. 1/2 t freshly ground black pepper
6. 1 c red wine, 235 g
7. 2 c carrot, chopped
8. 1 1/2 c onions, chopped
9. 1/2 c beef broth, reduced sodium, 120 g
10. 1 T tomato paste, 16.5 g
11. 1 t fresh rosemary, chopped
12. 1 t fresh thyme, chopped
13. dash of ground cloves
14. 1 (14.5 oz) can diced tomatoes, undrained
15. 1 bay leaf
16. 3 cups hot cooked medium egg noodles, (about 4 cups uncooked noodles)
17. chopped fresh thyme (optional)

Instructions

Oven version

1. Preheat oven to 300°F.
2. Heat olive oil in a small Dutch oven.
3. Add garlic to pan, cook for 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside.
4. Increase heat to medium-high. Add beef to the pan. Sprinkle beef with 1/2 t salt and 1/4 t pepper. Cook 5 minutes, browning on all sides. Remove beef from pan.
5. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits.
6. Add garlic, beef, remaining 1 t salt, remaining 1/4 t pepper, carrot, onion, beef broth, tomato paste, rosemary, thyme, ground cloves, and bay leaf to pan; bring to a boil.
7. Cover and bake at 300°F for 2 1/2 hours or until beef is tender.
8. Serve over noodles. Garnish with chopped fresh thyme.

Slow Cooker Version

1. Prepare through step 6.
2. Place in slow cooker. Cover and cook on high for 5 hours.