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6 slices bacon
2 onions, chopped
5 cloves garlic, minced
3 lbs. beef chuck roast
1/2 cup apple juice
1/2 cup beef broth
8 oz. can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. dried thyme leaves
2 bay leaves
6 red potatoes, cut in half
1 pkg. baby carrots
8 oz. pkg. button mushrooms, sliced
1/4 cup chopped fresh parsley

Cook bacon in heavy skillet until crisp; remove bacon, crumble, and set aside.
Cook onion and garlic in drippings until crisp tender, stirring frequently;
remove from pan and set aside. Meanwhile, trim excess fat off beef and cut into 2-1/2" pieces. Brown beef in bacon drippings, about 8-10 minutes.

Add cooked onions and garlic, apple juice, beef broth, tomato sauce, salt,
pepper, thyme, and bay leaves to beef and stir well. Place potatoes, carrots,
and mushrooms in 4-5 quart crockpot. Pour meat mixture over vegetables in
crockpot. Cover and cook on high 4-5 hours until beef is fork-tender. Stir well before serving. Remove bay leaves before serving. Sprinkle with parsley before serving.

8 servings