3-4large carrots, peeled and cut into large chunks
5-6garlic cloves, minced
1tsp.thyme
1/4cupfresh parsley, leave a few sprinkles out for garnish
2cupsof beef stock
3/4cupred wine
2Tbsp.red wine vinegar
Instructions
Heat olive oil in a large frying pan and sear the roast on each side, for about 2 minutes per side, until nicely browned.
Place in a crock pot; heavily salt and pepper.
Place the bacon on top, add the onions and carrots.
Mix the garlic, thyme, beef stock, wine, and vinegar together. Pour over the top of the beef and vegetables. Salt and pepper again; sprinkle with chopped parsley.