Ingredients :
For the Roast:
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3 lbs chuck roast (well-marbled)
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Salt + pepper (to taste)
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2 tbsp olive oil
Aromatics & Veggies:
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1 large onion, sliced
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4 cloves garlic, minced
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4 large carrots, cut into 2-inch pieces
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1 lb baby potatoes, halved
Braising Liquid:
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2 cups beef broth
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1 cup red wine (optional, but recommended)
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2 tbsp tomato paste
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1 tbsp Worcestershire sauce
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1 tsp dried thyme
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1 tsp dried rosemary
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2 bay leaves
Gravy Thickener (Optional):
-
2 tbsp cornstarch + 2 tbsp water
Instructions :
Sear the Roast:
- Season chuck roast with salt/pepper.
- Heat olive oil in skillet over medium-high. Sear 3-4 mins per side until crusted.
Layer Slow Cooker:
- Place onion, carrots, and potatoes in slow cooker.
- Set seared roast atop veggies.
Add Braising Liquid:
- Sprinkle garlic over roast.
- Whisk beef broth, wine, tomato paste, Worcestershire, thyme, rosemary, and bay leaves. Pour around roast.
Cook:
- Cover. Low: 8-10 hrs / High: 4-5 hrs until fork-tender (203°F internal).
Optional Gravy:
- Remove roast/veggies; cover.
- Strain liquid into saucepan. Simmer.
- Mix cornstarch + water; whisk into liquid. Boil 2-3 mins until thickened.
Serve:
- Slice roast against the grain. Serve with veggies and gravy.
