Made gnocchi early in the day and froze them for future use.
Browned a nice hunk of bottom round before I put it in the slow cooker with red wine, carrot, garlic, onion, tomato, stock bay leaf and thyme to yes, slow cook.
After a few hours the bottom round was done. I strained the cooking liquid and made gravy; served it with mashed potatoes and steamed broccoli - along with the carrots that cooked with the beef.
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