Ingredients:
Piece of chuck roast weighing 3-4 pounds.
Add salt and pepper as desired.
2 tablespoons of olive oil
1 big onion, diced
3 pieces of garlic, finely chopped
4 carrots, peeled and cut into pieces.
3 parsnips, peeled and cut into pieces.
2 potatoes, peeled and cut into pieces.
2 cups of beef broth
1 cup of red wine (you can also use more beef broth instead).
2 tablespoons of concentrated tomato sauce
1 tablespoon of Worcestershire sauce
2 small branches of fresh thyme (or 1 teaspoon of dried thyme)
2 leaves from the bay tree
Instructions:
Sprinkle the chuck roast with plenty of salt and pepper.
In a big frying pan, warm up the olive oil on medium-high heat. Cook the meat on each side until it turns brown, which should take around 4-5 minutes per side.
Move the roast to the crockpot.
In the same pan, put the diced onion and garlic. Cook until the ingredients are soft and smell good, for about 3 minutes.
Put the onion and garlic in the slow cooker, along with the chopped carrots, parsnips, and potatoes.
In a bowl, mix the beef broth, red wine (if you have it), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour the sauce over the meat and vegetables in the slow cooker.
Cover the dish and cook on low heat for 8 to 10 hours or on high heat for 4 to 6 hours, until the meat is soft and the vegetables are fully cooked.
Take out the thyme branches and bay leaves before serving.
Tear the meat into small pieces using two forks, if you want, and mix it with the liquid. Serve it while it’s hot.
Different Types and Advice
You can use different root vegetables like sweet potatoes, celery root, or turnips, depending on what you have available. For a new taste, consider adding a bit of balsamic vinegar with the broth. If you want a thicker sauce, you can take out some of the liquid after cooking and thicken it with a mix of cornstarch and water before serving.
Enjoy!