📝 Ingredients
- 3–4 lb beef chuck roast
- Salt & black pepper (to taste)
- 2 tbsp olive oil
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 4 carrots (cut into chunks)
- 3 celery stalks (cut into chunks)
- 4 medium potatoes (cut into chunks)
- 2 cups beef broth
- 1 cup red wine (optional, adds depth)
- 2 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- 2 tbsp cornstarch + 2 tbsp water (for thickening, optional)
👩🍳 Instructions
1. Sear the Roast:
- Season the roast with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear roast 3–4 minutes per side until browned.
2. Prep the Slow Cooker:
- Place onion, garlic, carrots, celery, and potatoes in the bottom of the slow cooker.
- Place seared roast on top.
3. Make the Sauce:
- In a small bowl, mix beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves.
- Pour over the roast and vegetables.
4. Cook:
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until meat is tender and falls apart.
5. Thicken the Sauce (Optional):
- Remove roast and vegetables.
- Mix cornstarch with water, stir into cooking liquid, and simmer until thickened.
🍽️ Serve
- Slice or shred the roast and serve with vegetables.
- Spoon gravy over the top.
- Perfect with crusty bread or mashed potatoes.
