April 7, 2015
1Chop carrots diagonally into 1-inch (2.5 cm) chunks. Place carrots and onions in slow-cooker.
2In large bowl, whisk together flour, pepper and thyme; add meat and toss to coat.
3In large skillet, heat half of the oil over medium-high heat; add half of the meat and brown. Add to slow-cooker. Repeat with remaining oil and meat. Sprinkle with any remaining flour.
4Add broth. Press meat into mixture. Cover and cook on Low for 8 to10 hours or on High for 4 to 5 hours or until meat is tender.