Ingredients:

  • 5 lb (1.6 kg) Chuck Roast, tied or netted
  • 1 Tbsp Kosher Salt, divided
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp Olive Oil, for searing
  • 1 large Yellow Onion, roughly chopped
  • 2 medium Carrots, peeled and roughly chopped
  • 4 cloves Garlic, smashed or minced
  • 1 Tbsp Tomato Paste
  • 1 Tbsp Worcestershire Sauce
  • 1 cup (240 ml) Dry Red Wine (optional)
  • 2 cups (480 ml) Low-Sodium Beef Broth
  • 1 Bay Leaf
  • 2 sprigs Fresh Thyme
  • 2 Tbsp Cornstarch (Maize Starch)
  • 2 Tbsp Cold Water (for slurry)

Instructions:

  1. Season the Meat: Pat the chuck roast very dry with paper towels. Season aggressively on all sides with salt and pepper (using 2/3 of the allocated salt).
  2. Searing is Key: Heat the heavy-bottomed skillet over high heat with olive oil until shimmering. Sear the roast for 3-4 minutes per side until a deep, dark brown crust forms. Remove the meat and set aside.
  3. Deglaze (Optional but Recommended): If using, pour the red wine into the hot pan, scraping up all the brown bits (fond) from the bottom. Cook for 2 minutes until reduced slightly.
  4. Build the Base: Place the chopped onions and carrots evenly across the bottom of the slow cooker insert. This acts as a protective raft for the meat.
  5. Add Aromatics: Scatter the smashed garlic, tomato paste, Worcestershire sauce, bay leaf, and thyme sprigs over the vegetables.
  6. Add Liquid: Pour the beef broth and the deglazing liquid (if used) into the slow cooker. The liquid should cover about 1/3 to 1/2 of the meat when it’s added.
  7. Nestle the Steak: Place the seared chuck roast directly on top of the vegetables.
  8. Cook: Cover the slow cooker. Cook on Low for 8 hours, or until the meat is completely fork-tender (it should shred easily). Resist the urge to lift the lid during cooking!
  9. Rest and Remove: Once the steak is tender, carefully remove it from the slow cooker and place it on a cutting board or platter. Tent loosely with foil and allow to rest for 10 minutes.
  10. Strain the Liquid: Carefully pour the cooking liquid and vegetables through a fine-mesh sieve into a saucepan, pressing down on the solids to extract all the moisture. Discard the spent vegetables and herbs.
  11. Thicken the Gravy: Bring the strained liquid to a simmer over medium-high heat. In a small bowl, whisk together the cornstarch and cold water until smooth (the slurry).
  12. Whisk and Finish: Slowly whisk the slurry into the simmering liquid. Cook for 1-2 minutes until the gravy has thickened significantly and coats the back of a spoon. Taste and adjust seasoning with the remaining salt and pepper.
  13. Serve: Shred the resting beef with two forks (or slice thickly if preferred). Drench the meat generously with the rich gravy and serve immediately.