Braised Beef with Mushrooms

Lowell usually makes this and I’m not sure what creative things have changed.
•    3 Cups beef stock
•    4-8 oz dried mushrooms, a variety of interesting things
•    4 LB beef chuck roast
•    Salt and pepper
•    1 ¼ C flour
•    ¼ cup olive oil
•    2 yellow onions, sliced ¼ inch thick
•    3 (or more) garlic clove, crushed
•    1 cup dry white wine
•    ½ cup drained diced canned tomatoes
•    1 oz. bittersweet chocolate, chopped
•     2 sprigs each fresh thyme, rosemary, and oregano, tied with string
Boil mushrooms in beef stock
Cover and let stand 1 hour
Season beef with salt and pepper
Dredge beef in 1 cup flour
Brown beef in oil, 3-5 min per side
Transfer to slow cooker
Over med heat, cook onions and ¼ cup flour, stirring occasionally, 3 min
Add garlic, cook 1 min
Add wine, tomatoes, chocolate and herbs, bring to a simmer
Pour in stock and mushrooms, simmer 3-5 min
Add to slow cooker
Cover and cook on high 4 ½ hours

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