Ingredients:

  • 3 – 3.5 lbs Chuck Roast (Boneless)
  • 1/4 cup All-Purpose Flour
  • 1 tablespoon Kosher Salt
  • 1 teaspoon Black Pepper (Freshly Ground)
  • 2 tablespoons Olive Oil (or Vegetable Oil)
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 2 cups Beef Broth (Low Sodium)
  • 1/2 cup Dry Red Wine (Optional)
  • 1 tablespoon Worcestershire Sauce
  • 1 teaspoon Dried Thyme
  • 1/2 teaspoon Dried Rosemary
  • 2 Bay Leaves
  • 5 lbs Carrots, peeled and cut into 2-inch chunks
  • 1 lb Yukon Gold/Red Potatoes, quartered

Instructions:

  1. Pat the chuck roast completely dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge the roast evenly in the flour mixture, shaking off the excess.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Sear the beef aggressively on all sides (about 3–4 minutes per side) until a deep brown crust forms. Remove the beef and set aside.
  3. Add the chopped onion to the same skillet and sauté for 5 minutes until softened, scraping up any browned bits (fond) from the bottom. Add garlic and cook for 1 minute until fragrant.
  4. If using wine, pour it in now. Let it bubble vigorously and reduce by half, scraping the bottom well. Place the seared beef into the bottom of the slow cooker. Top with the sautéed onions/garlic mixture.
  5. Pour in the beef broth, Worcestershire sauce, thyme, rosemary, and tuck in the bay leaves. Ensure the beef is mostly submerged.
  6. Cover and cook on LOW for 8–10 hours OR on HIGH for 4–5 hours. The meat should be easily shreddable with a fork when done.
  7. During the final 2–2.5 hours of cooking (if on LOW), nestle the carrots and potatoes around the beef, ensuring they sit mostly in the liquid. Continue cooking until vegetables are fork-tender.
  8. Carefully remove the beef to a cutting board. Discard the bay leaves. Use two forks to shred the meat coarsely. Taste the cooking liquid and remove excess surface fat if desired.
  9. Return the shredded beef and cooked vegetables to the pot. Stir gently to coat everything in the rich gravy. Let rest for 10 minutes before serving piping hot.