Beef Daube Provencal - Cooking Light (Crock Pot)

Ingredients

• 2 teaspoons olive oil
• 12 garlic cloves. crushed
• 2 pounds boneless chuck roast, cubed
• 1 1/2 teaspoons salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 cup red wine
• 2 cups chopped carrot
• 1 1/2 cups chopped onion
• 1/2 cup low-sodium beef broth
• 1 Tablespoon tomato paste
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• dash of ground cloves
• 1 14 1/2 -oz. can diced tomatoes
• 1 bay leaf
• 3 cups cooked medium egg noodles (4 cups uncooked)

Instructions

1. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and place in a slow cooker. Add wine to pan; bring to a boil, scraping pan to loosen browned bits.
2. Add all ingredients except noodles to the crock pot; cover and cook on HIGH for 5 hours.
3. Cook noodles and serve beef mixture over the noodles.