Ingredients:

  • 5 to 4 lbs boneless Chuck Roast, tied if possible
  • Coarse Salt and Freshly Ground Black Pepper, as needed
  • 2 Tbsp All-Purpose Flour, for dredging
  • 2 Tbsp Vegetable Oil (High heat)
  • 1 large Yellow Onion, quartered
  • 4 Garlic Cloves, roughly crushed or minced
  • 1 Tbsp Tomato Paste
  • ½ cup Dry Red Wine (Optional)
  • 4 cups Low Sodium Beef Stock
  • 1 Tbsp Worcestershire Sauce
  • 2 Dried Bay Leaves
  • 4 Fresh Thyme Sprigs
  • 1 lb Carrots, peeled and roughly chopped
  • 2 lbs Russet or Yukon Gold Potatoes, peeled and cut into large chunks
  • Optional: 2 Tbsp Fresh Parsley, for garnish

Instructions:

  1. Prep the Beef: Pat the chuck roast thoroughly dry with paper towels. Season generously on all sides with salt and pepper. Lightly dredge the beef in the 2 Tbsp of flour, shaking off any excess.
  2. Sear the Meat (Crucial Step): Heat the oil in your heavy-bottomed skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep, dark crust forms. Remove the beef and set it aside in the slow cooker insert.
  3. Sauté Aromatics: Reduce the heat slightly. Add the quartered onion to the hot skillet and sauté for 3 minutes until softened. Add the garlic and tomato paste, cooking for 1 minute until fragrant.
  4. Deglaze: Pour the red wine (if using) into the skillet, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Reduce the wine by half (about 2 minutes).
  5. Assemble the Cooker: Place the carrots and potatoes around the sides and bottom of the slow cooker insert, making a bed for the meat. This prevents the vegetables from sitting directly in the liquid.
  6. Add Liquid Base: Pour the deglazing liquid and aromatics over the beef and vegetables. Add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs.
  7. Cook: Cover the slow cooker. Cook on the LOW setting for 8 hours (or on High for 4 hours), or until the meat is fork-tender and easily shreds.
  8. Rest the Meat: Carefully remove the roast from the slow cooker and place it on a carving board. Tent loosely with foil and let it rest for 10 minutes.
  9. Make the Gravy (Optional): If the liquid is too thin, transfer the cooking liquid to a saucepan. Bring to a simmer. For a thicker gravy, whisk 1 Tbsp of cornstarch with 2 Tbsp of cold water and slowly whisk into the simmering liquid until thickened.
  10. Shred and Serve: Slice the meat (or shred it with two forks for a more rustic texture). Return the beef to the gravy and vegetables. Garnish with fresh parsley before serving.