Slow Cooker Beef Provencal

Herbes de Provence and cognac take this slow cooker beef stew with carrot and fennel into French territory.
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  • Level: Easy
  • Total: 8 hr 45 min
  • Active: 45 min
  • Yield: 6 to 8 servings
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One 3-pound beef chuck roast

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

One 14 1/2-ounce can whole peeled tomatoes with juices

1 tablespoon herbes de Provence

1/4 cup cognac or brandy

5 cloves garlic, 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

2 cups chicken broth

1/3 cup all-purpose flour

1/3 cup coarsely chopped fresh flat-leaf parsley

1/3 cup prepared sun-dried tomato tapenade

1 packed teaspoon finely grated orange zest

Hot buttered egg noodles, for serving


  1. Preheat the slow cooker's insert over medium-high heat.
  2. Season the beef roast generously with salt and pepper. Add the oil to the insert and sear the roast, rotating as each side turns a deep mahogany, about 10 minutes. Transfer the insert to the slow cooker sleeve.
  3. Crush the tomatoes through your fingers into the slow cooker and stir in their juices. Add the herbes de Provence, 3 tablespoons of the cognac and 2 teaspoons salt. Scatter the garlic, carrots, fennel and onion over and around the meat. Whisk together the chicken broth and flour in a small bowl; pour the mixture into the cooker.
  4. Cover the cooker, set it on low and cook for 6 to 8 hours or until the meat is very tender. Transfer the meat to a cutting board. Skim any excess fat off the top of the sauce in the cooker. Stir in the parsley, tomato tapenade, orange zest and remaining 1 tablespoon cognac. Season with salt and pepper.
  5. 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.