Consider freezing it into portions for busy weeknight meals.
You could also shred the meat and serve it on sandwiches.
Remove the beef from the bag, reserving the flour mixture in the bag.
Cook until browned on all sides, 10 to 12 minutes.
Transfer the beef to a 5- to 6-quart slow cooker, reserving the drippings in the skillet.
Add the red wine, stirring to loosen any browned bits from the bottom of the skillet.
Add the mushroom mixture to the slow cooker.
Cover and cook on LOW until the beef is very tender, about 8 hours.
Skim the fat from the cooking liquid, and stir in the vinegar.
Garnish with the additional chopped fresh thyme and rosemary and the oregano leaves, if desired.
In Step 2, add the cooked mushroom mixture to the pot.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the beef is very tender, about 8 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
