3 lb chuck roast, cut in 1-in. cubes
2 T. canola oil
2 c. onion, diced
1 c. carrots, diced
6 garlic cloves, minced
1 tsp. dried thyme
3 T. tomato paste
1/2 c. red wine
8 c. beef broth
1 c. pearl barley
1 28-oz. can diced tomatoes
2 4-5 inch beef marrow bones
1 T. cider vinegar
salt and pepper

Pat beef dry with paper towels and season with salt and pepper. Heat 2 tsp. of oil in a large skillet or Dutch oven until it simmers; brown beef in two batches, searing on all sides, about 8 minutes. Set beef aside. Add remaining oil, onions, and carrots to pan and cook until vegetables are softened, about 5 minutes. Add garlic, thyme and tomato paste and cook until fragrant, about 30 minutes. Stir in wine, scraping up brown bits.

Transfer meat and vegetables to slow cooker, and add broth, tomatoes, barley and marrow bones. Cover and cook on low 7-9 hours (or on high 4-5 hours). Skim fat from surface and discard bones. Stir in vinegar and season with salt and pepper. You can also prepare it in the Dutch oven; just cover and braise in 300 degree oven for 4-5 hours or until beef is tender.