slow cooker pot roast

Ingredients

• 2.5 lbs Beef Chuck Roast
• 1 tbsp Olive Oil
• 1 large Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef Broth
• 1 cup Red Wine (optional)
• 1 tbsp Worcestershire Sauce
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1 lb Potatoes, peeled and cubed
• 1 large Carrot, peeled and chopped
• 1 tbsp Cornstarch
• 2 tbsp Cold Water

Instructions

1. Season the beef roast generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned.
3. Transfer the seared roast to a slow cooker.
4. Add the chopped onion and minced garlic to the skillet and sauté for 3-5 minutes, or until softened.
5. Pour the sautéed onion and garlic mixture into the slow cooker.
6. Pour in the beef broth and red wine (if using).
7. Add the Worcestershire sauce, dried thyme, and dried rosemary.
8. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the roast is very tender.
9. During the last 30 minutes of cooking, add the cubed potatoes and chopped carrots to the slow cooker.
10. In a small bowl, whisk together the cornstarch and cold water to create a slurry.
11. Pour the slurry into the slow cooker and stir well. Cook for an additional 15-20 minutes, or until the gravy has thickened.

Notes

• For a richer flavor, use bone-in beef chuck roast.
• If you don't have red wine, you can substitute with additional beef broth.
• To thicken the gravy further, you can remove the lid during the last 15 minutes of cooking and let it simmer until it reaches your desired consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• A large spoon or ladle is essential for easy serving.