Easy, elegant and crazy flavorful. Roast beef seasoned with lots of thyme and clove simmered over sliced fennel and mushrooms in red wine, rosemary and garlic. The beef completely falls apart while maintaining just a little crust on the edges, the perfect accompaniment to some tender, saucy fennel and mushrooms. So darn delicious!

INGREDIENTS

1 fennel, sliced thin
8-10 crimini or button mushrooms, quartered
2-3 garlic cloves, smashed
2-3 rosemary springs
1/2t Worcestershire sauce
1 1/2t dijon mustard
1/2c red wine
1/2c broth

1-2lb roast beef
1t salt
1/2t black pepper
1/2t thyme
1/8t clove

1T balsamic vinegar

INSTRUCTIONS

Stir together fennel, mushrooms, garlic, rosemary, Worcestershire sauce, dijon, red wine and brother in a crockpot.

Pat beef dry with a towel. In a small bowl, mix together salt, pepper, thyme and clove. Sprinkle liberally all over the beef, patting it on a little too.

Place the beef on top of the fennel and mushrooms, cover with the lid and cook on low for 8-10 hours (or 6-8 hours on high).

Remove the beef then stir balsamic into the fennel and mushrooms. Spoon over beef and serve.

ENJOY!