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SUN DRIED TOMATO TAPENADE
1 cup sun dried tomatoes, drained (reserve the oil)
5 tablespoons oil, from the sun dried tomatoes
4 medium cloves garlic, peeled
2 tablespoons drained capers packed in brine
2 tablespoons herbs de Provence
3 tablespoons red wine vinegar
Sprinkle salt, pepper and flour onto the meat. Heat a large, heavy-
bottomed skillet over medium-high heat and brown beef on all sides.
Transfer the browned meat to the Slow Cooker.
Prepare Sun Dried Tomato Tapenade. Add all tapenade ingredients to
the bowl of a small food processor and process until smooth. Smear
the meat with half of the prepared tapenade.
Add the remaining Beef Provencale ingredients, except artichoke
hearts and parsley to the Slow Cooker. Cook on HIGH
for the first 4 hours.
Transfer the meat to a cutting board.
With a large spoon or ladle, skim the fat from the cooking liquid.
Stir the remaining tomato tapenade into the vegetables and sauce in
the Slow Cooker. Generously season with salt and pepper, to taste.
Turn the temperature down to LOW and continue to slow cook until
the meat is very tender, 2 to 4 hours (for a total of 6 - 8 hours).
During the last hour of cooking, add the artichoke hearts and parsley
to the Slow Cooker.
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