NOTE: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on HIGH for 5 hours.

2 teaspoons olive oil 12 garlic cloves, crushed 1 (2 pound) boneless chuck roast, trimmed and cut into 2-inch cubes 1 ½ teaspoons salt, divided ½ teaspoons freshly ground black pepper, divided 1 cup red wine 2 cups chopped carrot 1 ½ cups chopped onion ½ cup less-sodium beef broth 1 tablespoon tomato paste 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Dash of ground cloves 1 (14.5oz) can diced tomatoes 1 bay leaf 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

1. Preheat the oven to 300.
2. Heat oil in a small Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with ½ teaspoon salt and ¼ teaspoon pepper. Cook 5 minutes, browning well on all sides. Remove beef from pan. Add wine to pan, and bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, 1 teaspoons salt, ¼ teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil.
3. Cover and bake at 300 for 2 ½ hours or until beef is tender. Discard bay leaf. Serve over egg noodles.