Ingredients:

  • 1 (3 to 3.5 lb) / (1.4 to 1.6 kg) Boneless Beef Chuck Roast
  • 1 Tbsp (15 ml) Vegetable or Olive Oil (for searing)
  • 2 tsp (10 g) Coarse Sea Salt (divided)
  • 1 tsp (5 g) Freshly Ground Black Pepper (divided)
  • 2 Tbsp (30 g) All-Purpose Flour (optional, for light dredging)
  • 1 large (approx. 200 g) Yellow Onion, roughly chopped
  • 3 large (approx. 300 g) Carrots, peeled and cut into 1-inch (2.5 cm) chunks
  • 4 stalks (approx. 150 g) Celery, cut into 1-inch (2.5 cm) chunks
  • 5 lb (700 g) Small Potatoes (such as Yukon Gold or New Potatoes), scrubbed and halved
  • 4 cloves Garlic, smashed or roughly chopped
  • 2 Tbsp (30 g) Tomato Paste
  • 1 cup (240 ml) Dry Red Wine OR 1 cup extra Beef Stock
  • 5 cups (360 ml) Low-Sodium Beef Stock or Broth
  • 1 Tbsp (15 ml) Worcestershire Sauce
  • 1 tsp (5 ml) Balsamic Vinegar (optional)
  • 2 Bay Leaves
  • 4 sprigs Fresh Thyme
  • 2 Tbsp (30 g) Unsalted Butter (for gravy)
  • 2 Tbsp (30 g) All-Purpose Flour (for roux/gravy)

Instructions:

  1. Prepare the Meat: Pat the chuck roast very dry using kitchen roll. Season generously all over with 1 tsp of salt and 1/2 tsp of pepper. Lightly dredge the roast in the 2 Tbsp of flour (this helps create a better crust and thickens the sauce later).
  2. Heat the Pan: Heat the oil in a heavy-bottomed skillet over high heat until shimmering.
  3. Sear the Roast: Place the roast in the hot pan and sear on all sides (about 3–4 minutes per side) until a deep, dark brown crust forms. Remove the roast and set it aside.
  4. Deglaze the Pan (Optional, but recommended): Add the red wine to the hot skillet, scraping up any browned bits (the fond) from the bottom with a wooden spoon. Allow the wine to reduce slightly (about 2 minutes).
  5. Build the Base: Place the chopped onions, carrots, celery, and potatoes into the bottom of the slow cooker. This acts as a natural rack. Add the smashed garlic, remaining salt, and pepper.
  6. Add Liquid & Aromatics: Spread the tomato paste directly onto the seared meat. Place the meat on top of the vegetables.
  7. Pour in Liquid: Pour the deglazed wine (if used) and beef stock over the meat and vegetables. Stir in the Worcestershire sauce and balsamic vinegar. Tuck the bay leaves and thyme sprigs around the roast.
  8. Cook: Cover the slow cooker tightly. Cook on the LOW setting for 8 hours or on the HIGH setting for 4 hours.
  9. Check for Doneness: The roast is done when it is fork-tender and easily pulls apart.
  10. Rest the Meat: Carefully remove the roast from the slow cooker and place it on a cutting board or platter. Tent loosely with foil and let it rest for 10 minutes.
  11. Remove Solids: Using a slotted spoon, remove the vegetables from the slow cooker and place them around the rested meat. Discard the bay leaves and thyme stems.
  12. Make the Gravy (Optional): Pour the remaining liquid from the slow cooker into a saucepan. Skim off excess fat. Bring to a simmer. In a small bowl, whisk together the softened butter and flour to make a beurre manié. Whisk the thickener into the simmering liquid until the sauce thickens to your desired consistency.
  13. Serve: Shred or slice the beef, pour the gravy over the top, and serve alongside the vegetables.