8 points (includes noodles)<\/p>\n
2 tsp olive oil
12 garlic cloves, crushed
1 (2 ob) boneless chuck roast, trimmed and cut into 2-inch cubes
1 \u00bd tsp salt
\u00bd tsp ground pepper
1 c red wine
2 c chopped carrot
1 \u00bd c chopped onion
\u00bd c beef broth
1 Tbsp tomato paste
1 tsp rosemary
1 tsp thyme
dash ground cloves
1 (14 \u00bd oz) can diced tomatoes
1 bay leaf
3 c cooked egg noodles<\/p>\n
Heat oil in small Dutch oven over low heat.\u00a0 Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally.\u00a0 Remove garlic with a slotted spoon and set aside.\u00a0 Increase heat to medium high.\u00a0 Add beef to pan; sprinkle with \u00bd tsp salt and \u00bc tsp pepper.\u00a0 Cook 5 minutes, browning on all sides.\u00a0 Remove beef from pan.\u00a0 Add wine to pan; bring to a boil, scraping pan to loosed browned bits.\u00a0 Add garlic, beef, 1 tsp salt, \u00bc tsp pepper, carrot and next 8 ingredients (through bay leaf), and bring to a boil.<\/p>\n
Place in a slow cooker, cover and cook for 5 hours.<\/p>\n
Make a gravy out of sauce and serve over noodles.<\/p>\n
8 points (includes noodles) 2 tsp olive oil12 garlic cloves, crushed1 (2 ob) boneless chuck roast, trimmed and cut into 2-inch cubes1 \u00bd tsp salt\u00bd tsp ground pepper1 c red wine2 c chopped carrot1 \u00bd c chopped onion\u00bd c beef broth1 Tbsp tomato paste1 tsp rosemary1 tsp thymedash ground cloves1 (14 \u00bd oz) can diced … <\/p>\n