2 teaspoons olive oil $ 12 garlic cloves, crushed 1 (2-pound) boneless chuck roast, trimmed and cut into 2-inch cubes $ 1 1/4 teaspoons salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 cup red wine $ 2 cups chopped carrot $ 1 1/2 cups chopped onion $ 1/2 cup lower-sodium beef broth $$ 1 tablespoon tomato paste 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme Dash of ground cloves 1 (14.5-ounce) can diced tomatoes $$ 1 bay leaf 3 cups cooked medium egg noodles (about 4 cups uncooked noodles)

1. Preheat oven to 300°. 2. Heat a small Dutch oven over low heat. Add oil to pan; swirl to coat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside. Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes, browning on all sides. Remove beef from pan. Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Add reserved garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. 3. Cover and bake at 300° for 2 1/2 hours or until beef is tender. Discard bay leaf. Serve over noodles. Note: To make in a slow cooker, prepare through Step 2. Place beef mixture in an electric slow cooker. Cover and cook on high for 5 hours or until beef is tender.