French Classic Crock Pot Beef Bourguignon Recipe - Paula Deen

Ingredients

• 3 lbs chuck pot roast, sirloin tip, top round, or bottom round, cut into 2-inch cubes lean rump roast
• 1 (750 ml) bottle preferably Pinot Noir red wine
• 1 cut into 1-inch pieces carrot
• 1 stalks cut into 1-inch pieces celery
• 1 preferably Vidalia, coarsely chopped onion
• 4 slices cut into lardons thick-cut bacon
• 2 tablespoons plus more if needed Canola oil
• 1 tablespoon all purpose flour
• 2 1/2 cups or low-fat, reduced-sodium beef broth beef stock
• (5 sprigs thyme, 4 sprigs of flat-leaf parsley, 2 bay leaves, preferably fresh, 10 black peppercorns, tied together in cheesecloth) fresh herbs
• 1 tablespoon tomato paste
• 2 cloves finely chopped garlic
• 1 tablespoon unsalted butter
• 8 oz halved or quartered if large white button mushrooms