3 lbs beef chuck roast
1/4 cup roasted garlic paste, or 20 garlic cloves, peeled and sliced
1/4 cup roughly chopped sun-dried tomatoes (not oil-packed)
1/2 cup dry red wine
2 Tbsp balsamic vinegar
1 tsp dried Italian seasoning (or dried thyme)
1/4 tsp fresh black pepper
1 tsp arrowroot
8-10 large green olives stuffed with pimiento, sliced crosswise into thick slices
Trim the beef to remove all visible fat. Follow the natural separations in the meat, and you will end up with several pieces totalling approximately 2 pounds. Set aside.
Into a 4-quart slow cooker, place the garlic paste (or sliced garlic) and sun-dried tomatoes. Set the beef on top. Pour the wine over the meat, and sprinkle with the vinegar, Italian seasoning and black pepper.
Cook on LOW for 7 hours, or until the meat is falling-apart tender. With a slotted spoon, remove the meat to a platter, and turn the cooker to HIGH.
In a small bowl, mix the arrowroot with 2 teaspoons of water to form a smooth paste. Add this to the liquid in the slow cooker, and stir to combine. Cover, and cook for 10 minutes or until the sauce has thickened.
Pour the sauce over the meat, and stir in the sliced olives.
Sliced the meat or separate into chunks, and serve over rice or noodles, or let the meat cool and refrigerate overnight. Like all stews, this tastes better on the second day.