Food Network: Beef Provencale

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Beef Provencale
From Food Network Kitchens Making it Easy, Meredith, 2004

Ingredients
1 (3 pound) beef chuck roast
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
3 tablespoons vegetable oil
1/3 cup all-purpose flour
2 cups chicken broth
1 (14 1/2-ounce) can whole peeled tomatoes, with their juice
1/4 cup cognac or brandy
1 tablespoon herbes de Provence
5 garlic cloves, peeled and smashed
4 medium carrots, peeled and cut into 2-inch pieces

1 fennel bulb, trimmed and thinly sliced
1 onion, halved and thinly sliced
1/3 cup prepared sun-dried tomato tapenade
1/3 cup coarsely chopped fresh flat-leaf parsley
1 packed teaspoon finely grated orange zest
Hot buttered egg noodles, for serving

Instructions
Heat a large, heavy-bottomed skillet over medium-high
heat. Season the meat generously with salt and pepper, to taste. Add the oil to
the skillet and heat just until beginning to smoke. Brown the meat all over and
sear the roast, turning as each side turns a deep mahogany, about 10 minutes.
While the meat browns, put the flour into a medium bowl and whisk with about 1 1/2
cups of the chicken broth until smooth.

Crush the tomatoes through your fingers into the slow cooker; stir in their
juices, 3 tablespoons of the cognac, herbes de Provence, and the 2 teaspoons salt.
Transfer the browned meat to the slow cooker. Add the remaining 1/2 cup chicken
broth to the skillet; let it bubble for a minute and then stir with a wooden spoon
to scrape up the browned bits on the bottom of the pan. Pour over the meat, then
scatter the garlic, carrots, fennel, and onion over and around the meat. Pour the
flour mixture over. Cover the cooker, set it on HIGH, and cook for 4 hours. Set
the cooker on LOW and cook until the meat is very tender, up to 2 hours more (for
a total of 6 hours). Transfer the meat to a cutting board. Skim any excess fat off
the top of the sauce in the cooker.

To finish the sauce: Stir the remaining 1 tablespoon cognac, the tomato tapenade,
parsley, and orange zest into the vegetables and sauce in the slow cooker. Season

with salt and pepper, to taste. Slice the meat and lay the slices down the center
of a serving platter. Arrange the vegetables around the meat and spoon some sauce
over the top. Serve with hot buttered egg noodles. Pass the remaining
sauce.