Ingredients:
3 lbs (1.4 kg) chuck roast
Salt and pepper, to taste
2 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
4 large carrots, cut into 2-inch pieces
1 lb 450 g baby potatoes, halved
2 cups 480 ml beef broth
1 cup 240 ml red wine (optional, for added depth)
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried rosemary
2 bay leaves
2 tbsp cornstarch, optional, for thickening
2 tbsp water optional, for thickening
Instructions:
Prepare the Roast:
Season the chuck roast generously with salt and pepper on all aspects.
Sear the Meat Optional, but endorsed
In a huge skillet, warm the olive oil over medium-high heat Sear the roast for 3-4 minutes on each aspect till browned This helps lock inside the juices and adds greater flavor.
Layer the vegetables:
Place the sliced onions, carrots, and potatoes at the bottom of the slow cooker.
Add the roast and flavors:
Place the seared roast on top of the veggies.
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