Slow Cooker Spring Beef Bourguignon

Sourced from: delish.com

Ingredients:

• 4 lb. beef chuck roast, cut into chunks

• 3 tbsp. extra-virgin olive oil

• 1 c. red wine

• 1 c. beef broth

• 2 c. sliced baby bella mushrooms

• 2 large carrots, sliced into rounds

• 1 large onion, diced

• 2 cloves garlic, chopped

• 3 sprigs fresh thyme

• 3 sprigs fresh rosemary

• 1 bunch asparagus, trimmed and quartered

• Chopped fresh parsley, for serving

Instructions:

1. Heat a large skillet over medium-high heat. While it heats, toss beef with oil. Sear beef in batches, 3 minutes per side. Between each batch, deglaze pan with some red wine, scraping up any bits with a wooden spoon. Pour mixture into slow-cooker along with seared beef as it's done.

2. To slow-cooker, add beef broth, mushrooms, carrots, onion, garlic, thyme, rosemary and remaining red wine. Cook on high for 6 to 7 hours, until beef is easily shreddable. Thirty minutes before serving, remove herbs and add asparagus; cook until just tender.

3. Garnish with parsley and serve.