Ingredients
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3–4 lb beef chuck roast
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Salt and pepper, to taste
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2 tablespoons olive oil or vegetable oil
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1 onion, chopped
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3–4 cloves garlic, minced
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4 carrots, peeled and cut into chunks
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3–4 potatoes, peeled and cut into chunks
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2 stalks celery, chopped
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2 cups beef broth
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1 cup red wine (optional, can use more broth instead)
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2 tablespoons tomato paste
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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2 bay leaves
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1–2 tablespoons cornstarch (optional, for thickening)
Instructions
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Season and sear the roast:
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Generously season the beef with salt and pepper.
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Heat oil in a large skillet over medium-high heat.
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Sear roast on all sides until browned (about 3–4 minutes per side). This step adds depth of flavor but can be skipped if in a hurry.
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Prepare the slow cooker:
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Place carrots, potatoes, celery, and onion at the bottom of the slow cooker.
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Place the seared roast on top of the vegetables.
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Make the cooking liquid:
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In a bowl or skillet, combine beef broth, red wine, tomato paste, garlic, thyme, rosemary, and bay leaves.
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Pour over the roast and vegetables.
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Cook:
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Cover and cook on low for 8–10 hours or high for 4–6 hours, until the meat is tender and falls apart easily.
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Optional gravy:
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Remove the roast and vegetables, keeping warm.
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Pour the cooking liquid into a saucepan and simmer.
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Mix 1–2 tablespoons cornstarch with cold water to make a slurry, then stir into the simmering liquid until thickened into a gravy.
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Serve:
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Slice or shred the roast and serve with the vegetables, drizzled with gravy.
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Tips
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For extra flavor, add a splash of Worcestershire sauce or soy sauce to the cooking liquid.
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Mushrooms can be added for a deeper, earthy taste.
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Leftovers taste even better the next day after the flavors have melded.
If you want, I can also give a shorter 3–4 hour version for the slow cooker that still comes out tender and flavorful.
Do you want the faster version?
