This one is a fall keeper...Beef Bourguignon

From A Year of Slow Cooking

3 pounds beef roast, or beef stew meat (I used a stew beef)

6 slices bacon--no need to cook

2 tablespoons olive oil

1 onion, sliced in rings1 cup carrots (chopped or baby, your choice)

4 garlic cloves, smashed and chopped

1 tablespoon herbs de provence

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 tablespoon tomato paste

2 cups cheap red wine

Directions.Use a 6 quart slow cooker. In the bottom of your stoneware, smear around the olive oil. Then lay down 3 slices of bacon. Add sliced onion and garlic. Put the meat into the pot on top of the onion and garlic, and sprinkle on dried spices and herbs. Toss the meat to distribute the spices to all sides. Add tomato paste. Lay the other 3 slices of bacon on top of the meat, and throw in the carrots. Pour wine over the whole thing.Cover and let cook on low for 8-9 hours, high for 4-5, or until meat has reached desired tenderness. If you are using a roast, you may want to flip the meat about an hour before serving so more liquid is absorbed into the meat. You can also cut the meat into chunks and return to the pot, if you would like more moisture to absorb.Serve with whipped mashed potatoes, and a ladle full of crock juices. I made a little gravy with some flour/butter roux and the juices.