- 3 lb. chuck roast - 2 Tbsp. unsalted butter - 1 Tbsp. vegetable oil - 1 large yellow onion - 1 Tbsp. garlic powder - 2 Tbsp. tomato paste - 1 cup dry red wine - 4 carrots - 2 celery stalks - 1-2 lbs. Yukon potatoes - 1 Tbsp. dried thyme - 1/2 Tbsp. dried rosemary - 2 bay leaves - 3 cups beef broth - Salt and pepper - 2 Tbsp. cornstarch
Season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan, place butter and vegetable oil over medium-high heat. Once hot, add roast and sear on all sides until golden brown. Transfer to slow cooker.
Add diced onion and garlic powder to the pan and cook for a few minutes. Stir in tomato paste, and transfer to slow cooker. Add dry red wine to the pan to scrape up any bits from the pan and pour into slow cooker.
Finally add chopped carrots, chopped celery stalks, potatoes, dried thyme and rosemary, bay leaves, and beef stock to the slow cooker.
Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
During the last hour of cooking, place cornstarch in a small bowl with 1/4 cup of broth from the slow cooker and whisk until combined, and add to the slow cooker. Continue to cook.
Remove the chuck roast from the slow cooker and shred. Discard bay leaves.
Sprinkle roast with fresh parsley and serve with the tender vegetables, thickened sauce and enjoy!
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