If how your husband devours a dish divulges how much he loves you, I'll make this pot roast once a week. It was wicked easy to make too. Recently I've been upset with the outcome of my crock pot recipes, but this one has give me hope again.
3 tbs olive oil
1.2 lb -piece beef bolar blade
2 large onions, halved, cut into thin wedges
1 cups red wine
1/2 cup stock (beef)
tsp black peppercorns
4 large fresh thyme sprigs
3 fresh or dried bay leaves
2 tbs butter
2 tbs flour
1. Heat half the oil in a fry pan over medium-high heat. Add the beef and cook, turning occasionally, for 8-10 minutes or until browned. Transfer to a plate.
2. Heat the remaining oil in the pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes or until soft.
3. Add the beef, red wine, stock, peppercorns, thyme and bay leaves to the crock pot. Turn on crock pot to low for 7 hours.
4. Remove beef and let rest before slicing (or shredding). Reserve liquid from crock pot using a strainer and set aside.
5. Melt butter in sauce pan, and add flour. Cook for one minute. Whisk in reserved liquid from crock pot and whisk until thickened to make a gravy.
6. Serve with mashed potatoes and a comfort veggie like peas.
Despite my husbands awful sinus infection, he ate more than one giant portion. Actually I was shocked at how much he ate. The leftovers (if any) are also great as a sandwich with cheddar cheese, horseradish mayonnaise, and roasted red peppers on a roll.