This is easily the best gravy in the world and a delicious stew. It has earned a place on our "menu", our list of dishes we would serve at our restaurant (if we ever had a restaurant).
The slow cooker turns cubed-then-well-browned chuck roast into tender bites. Red Marsala wine, cipollini (chip-oh-LEE-nee) onions, mushrooms, carrots, garlic, thyme, and tomato paste are among the ingredients that turn this into a masterpiece of flavor.
Using a pressure cooker is a much quicker alternative, but having this aroma waft through the house for an entire afternoon is just wonderful.
Chef Elaine deserves a gold medal!