Ingredients:
Kosher salt
Freshly ground black pepper
3 Ibs chuck roast
2 tablespoons olive oil
1-2 onions quartered
4 garlic cloves coarsely chopped
2 cups beef broth
½ cup dry red wine optional see notes 2 teaspoons Worcestershire Sauce
1 tablespoon fresh rosemary chopped
1 tablespoon fresh thyme chopped
2 bay leaves
4 large carrots cut into 2-inch chunks
2 Ibs baby yellow potatoes
2 tablespoons cornstarch
1/4 cup water
Instructions:
Salt and pepper both sides of the chuck roast. In a large skillet, heat olive oil over medium-high heat. Add chuck roast and sear it on both sides. Remove the roast and
place it in the crock pot.
Add the onions to the skillet over medium heat and cook until browned on the edges. Reduce the heat to low and add the garlic, cook for 1 minute while stirring. Add the
onions to the crock pot with the beef.
Add the beef broth, wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves to the crock pot. Cook
on high for 2 hours.
Add the carrots and potatoes and cook on high for an
additional 2-3 hours.
Remove the chuck roast and vegetables and place them on a cutting board. Cover loosely with aluminum foil.
Whisk the cornstarch with water. Slow whisk the mixture
into the crock pot, cover and cook on high for 10 minutes. Slice the chuck roast against the grain. Serve
with the vegetables and gravy.
