Ingredients:

  • 3 lb Chuck Roast (Boneless), trimmed
  • 2 tsp Kosher Salt
  • 1 tsp Freshly Ground Black Pepper
  • 2 Tbsp All-Purpose Flour
  • 2 Tbsp Olive Oil or Rapeseed Oil
  • 1 large Yellow Onion, coarsely chopped
  • 4 cloves Garlic, minced or thinly sliced
  • 1 Tbsp Tomato Paste
  • 1/2 cup Dry Red Wine (e.g., Merlot, optional)
  • 4 cups Low Sodium Beef Broth
  • 1 Tbsp Worcestershire Sauce
  • 2 Bay Leaves, dried
  • 4 sprigs Fresh Thyme
  • 1 lb Carrots, peeled and cut into 2-inch chunks
  • 5 lb Yukon Gold or Red Potatoes, cut into large, uniform 1.5-inch pieces

Instructions:

  1. Pat the chuck roast thoroughly dry. Combine the salt, pepper, and flour, and liberally dust the beef on all sides. Heat the oil in a heavy skillet over medium-high heat until shimmering. Carefully place the beef into the skillet and sear undisturbed for 4–5 minutes per side until a deep, dark brown crust forms. Transfer the seared roast to the slow cooker.
  2. Reduce the heat to medium. Add the chopped onions to the same skillet and sauté for 5 minutes until soft. Stir in the tomato paste and garlic and cook for 1 minute until fragrant. Pour in the red wine (if using) and scrape up all the browned bits (the fond) from the bottom of the pan. Let simmer until reduced slightly (about 2 minutes).
  3. Pour in the beef broth and Worcestershire sauce, bringing the liquid just to a simmer. Place the large chunks of carrots and potatoes around the sides of the beef in the slow cooker. Pour the hot braising liquid over the beef and vegetables. Tuck the bay leaves and fresh thyme sprigs around the sides.
  4. Cover the slow cooker tightly. Cook on the LOW setting for 8 hours or on the HIGH setting for 4 hours. The meat should be easily shredded with a fork.
  5. Once cooked, carefully lift the roast out and place it on a carving board; cover loosely with foil and let rest for 10–15 minutes. Remove and discard the herb sprigs and bay leaves from the liquid. If the remaining liquid (the gravy) is too thin, transfer it to a saucepan and simmer rapidly for 5-10 minutes until reduced and thickened slightly.
  6. Slice or gently shred the roast. Serve the beef alongside the vegetables, drizzled generously with the rich gravy.