Total time: 7 hours and 50 minutes 

Serves: 12


  • 6 slices bacon, cut into 1/2-inch pieces 
  • 1 boneless beef chuck roast (3 lb), trimmed of fat, cut into 1-inch pieces 
  • 1 large onion, cut into 1/2-inch wedges 
  • 1/2 lb carrots, cut diagonally into slices 
  • 1 cup dry red wine
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 3 tablespoons Gold Medal™ all-purpose flour 
  • 1 teaspoon dried basil leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 package (8 oz) sliced fresh baby portabella mushrooms 
  • 1/2 cup dry-pack julienne-cut sun-dried tomatoes
  • Fresh Italian (flat-leaf) parsley leaves, if desired


  1. Spray 5- to 6-quart slow cooker with cooking spray. In 12-inch nonstick skillet, cook bacon over medium-high heat until crisp. Place bacon in slow cooker. Reserve 1 tablespoon drippings in skillet. Cook beef in bacon drippings 2 to 3 minutes, stirring occasionally, until brown. Add onion. Cook 1 minute, stirring occasionally. Spoon mixture into slow cooker.
  2. Add carrots, wine, broth, flour, basil, thyme, salt, pepper and diced tomatoes to slow cooker; stir.
  3. Cover; cook on Low heat setting 7 to 8 hours.
  4. Stir in mushrooms and sun-dried tomatoes. Cover; cook 20 to 30 minutes longer or until tomatoes are tender. Sprinkle with parsley.

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