Ingredients:

  • lbs Chuck Roast (or Shoulder Roast), trimmed
  • teaspoon Kosher Salt
  • ½ teaspoon Black Pepper
  • tablespoons Olive Oil
  • large Yellow Onion, roughly chopped
  • medium Carrots, peeled and cut into 2-inch chunks
  • lb small Red Potatoes or Yukon Gold Potatoes, halved or quartered
  • stalks Celery, roughly chopped
  • cloves Garlic, minced
  • sprigs Fresh Thyme (or ½ tsp dried)
  • Bay Leaves
  • cup Beef Broth (low sodium preferred)
  • ½ cup Dry Red Wine (optional)
  • tablespoons Worcestershire Sauce
  • tablespoons Cornstarch
  • tablespoons Cold Water

Instructions:

  1. Pat the chuck roast completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the roast on all sides (about 2-3 minutes per side) until a deep brown crust forms. Transfer the seared roast directly into the slow cooker basin.
  3. Sauté the chopped onion in the hot skillet until softened (about 4 minutes). Add the minced garlic and cook for 1 minute until fragrant. If using wine, pour it in and scrape up any browned bits (fond) from the bottom of the skillet; let it reduce by half.
  4. Pour the liquid mixture (wine/onion/garlic) over the roast in the slow cooker. Add the beef broth, Worcestershire sauce, thyme sprigs, and bay leaves around the roast.
  5. Arrange the carrots, potatoes, and celery around the roast. Cover the slow cooker and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat shreds easily with a fork.
  6. Carefully remove the roast to a cutting board; cover loosely with foil and let it rest for 15 minutes. Remove and discard the thyme sprigs and bay leaves from the cooking liquid.
  7. In a small bowl, whisk together the cornstarch and cold water until smooth (the slurry). Turn the slow cooker setting to HIGH. Pour the slurry into the liquid remaining in the cooker and stir constantly until the gravy thickens (about 5–10 minutes).
  8. Shred the roast meat using two forks, or slice thickly, and return it to the thickened gravy to coat. Serve hot over the vegetables.