Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Trim fat from meat. In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat.
In a 3 1/2- or 4-quart slow cooker combine celery, carrots, onion, garlic, and bay leaf. If necessary, cut meat in half to fit into cooker; place meat on top of vegetables. In a small bowl combine broth, wine, tapioca, tomato paste, Italian seasoning, pepper, dry mustard, paprika, and salt. Pour broth mixture over meat.
Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 5 1/2 hours.
Transfer meat to a serving platter. Using a slotted spoon, transfer vegetables to platter. Remove and discard bay leaf. Skim fat from cooking liquid. Drizzle cooking liquid over meat and vegetables. If desired, serve with mashed potatoes.