Ingredients
3 lbs (1.4 kg) chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, cut into 2-inch pieces
1 lb 450 g baby potatoes, halved
2 cups 480 ml beef broth
1 cup 240 ml red wine (optional, for added depth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp cornstarch, optional, for thickening
2 tbsp water optional, for thickening
Preparation
Prepare the Roast:
Season the chuck roast generously with salt and pepper on all aspects.
Sear the Meat Optional, but endorsed
In a huge skillet, warm the olive oil over medium-high heat Sear the roast for 3-4 minutes on each aspect till browned This helps lock inside the juices and adds greater flavor.
Layer the vegetables:
Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker.
Add the roast and flavors:
Place the seared roast on top of the veggies.
Add minced garlic, red meat broth, crimson wine (if the usage of), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
Cook:
Cover and cook dinner on low for 8-10 hours or on excessive for 4-five hours. The roast must be fork-soft, and the vegetables ought to be soft.
Optional Gravy (for a thicker sauce):
Once the roast is carried out, get rid of the beef and veggies to a serving platter and cover with foil to preserve heat.
In a small bowl, blend 2 tbsp of cornstarch with 2 tbsp of water to create a slurry Pour the liquid from the sluggish cooker right into a saucepan Bring to a boil, then stir within the cornstarch slurry and cook dinner for two to three minutes until thickened.
Serve
Slice the roast and serve it along with the vegetables. Drizzle with the thickened gravy, if desired.
Enjoy!