Even a tad easier is the Joy of Cooking Beef Bourguignon recipe.
You can use chunks of beef rather than a roast, so no need to coat with flour, prior to browning. Add a little anchovy paste for the umami “savory”, and you can use sliced, butter sauteed large cap mushrooms and sliced onions with crushed garlic.
A real trick is the blend of fats: bacon, beef, butter, and even some olive oil to brown the beef.
It can take its time in the crock pot, producing a parsley gravy which they’ll want every drop. I’m of mixed minds about cooking the unpeeled red potatoes separately, but you should cook them with the rest if a particular flavor or salt is too strong.
Sounds delish! I guess I’m so used to seasoning, flouring and then searing the meat it’s no biggie to me. Honestly it just takes me an extra five minutes to do it. To each his own though....I’ve tried making the Joy of Cooking Beef Bourguignon and it just wasn’t my thing. I prefer dealing with a big roast over little chunks of beef. Parsley gravy...now I’m getting hungry! I love your observation about bacon and butter. Mmmm. :)