Ingredients

• 2 Carrots, peeled and cut in half
• 1 Yellow Onion, 4 wedges
• 3 Garlic Cloves, smashed
• 3 Sprigs Fresh Thyme
• 1 Bay Leaf
• 3 Whole Cloves or Allspice Berries
• 1 Cup Chicken Broth
• 1 Cup White Wine
• 2 Tomato Paste
• 1 Boneless Beef Chuck Roast
• 2 Olive Oil
• TT Kosher Salt and Ground Black Pepper
• 2 Tbsp. Brandy
• ½ tsp. Prepared Horseradish
• ½ tsp. Whole Grain Mustard
• 2 tsp. Sour Cream
• 1 tsp. All-Purpose Flour
• 2 Tbsp. Minced Flat Leaf Parsley

Directions

1. Place the carrots, onion, garlic, thyme, bay leaf, and cloves or allspice in the bottom of the crock pot. In a bowl, whisk together the broth, wine, and tomato paste.

2. Set a large heavy skillet over medium-high heat. Pat the roast dry, rub both sides with the olive oil, and sprinkle with salt and pepper. Sear the roast in the skillet until a dark crust forms on both sides, 3 to 5 min. each side. Reduce the heat to medium and put the roast on top of the vegetables in the crock.

3. Add the broth mixture to the skillet, bring to a simmer, and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover; don’t stir. Cook on low heat for 8 to 10 hours or until the internal temperature of the roast is

at least 145°F.

4. Transfer the roast to a cutting board. Strain the contents of the crock over a medium saucepan. Discard the solids. Skim