Beef Daube Provencal

• 2 teaspoon olive oil
• 12 cloves garlic, slightly crushed
• 1 boneless chuck roast, 2 pounds, trimmed, cut into 2-inch cubes
• 1 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1 cup red wine
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 bay leaf
• 5 carrots, chopped
• 3 yellow onions, chopped
• 1/2 cup low-sodium beef broth
• 1 tablespoon tomato paste
• 1 teaspoon chopped each: fresh rosemary, fresh thyme
• dash ground cloves

1. Heat olive oil in a Dutch oven over low heat.
2. Add garlic; cook until fragrant, one minute.
3. Remove garlic with a slotted spoon; reserve.
4. Increase heat to medium-high.
5. Add beef, in batches, to pan.
6. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
7. Cook until browned on all sides, five minutes.
8. Remove beef from pan.
9. Add wine to pan; heat to a boil, scraping pan to loosen browned bits.
10. Stir in reserved garlic, beef, remaining 1 teaspoon of the salt and remaining 1/4 teaspoon of the pepper.
11. Add tomatoes and their liquid, bay leaf, carrots, onions, broth, tomato paste, rosemary, thyme and cloves.
12. Heat to a boil.
13. Place beef mixture in slow cooker.
14. Cover; cook on high five hours.
15. Discard bay leaf.