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Ingredients
- 2 tbsp. olive oil
- 3½ lbs. (1.6kg) beef chuck roast
- 2 tsp. salt
- 1 tsp. freshly ground black pepper
- 4 cloves garlic, thinly sliced
- 1 yellow onion, cut into large chunks
- 4 carrots, peeled and cut into 1-inch pieces
- 3 stalks celery, cut into 1-inch pieces
- 1½ lbs. (680g) baby potatoes, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves
- 24.3 fl oz. (720ml) beef broth
- 8.1 fl oz. (240ml) red wine
For gravy:
- 2 tbsp. cornstarch
- 3 tbsp. water
Prep Time:
10
Minutes
Directions
Cook Time:
490
Minutes
- Heat the olive oil in a large skillet over a medium-high heat. Season both sides of the beef chuck roast with salt and pepper, place into the hot skillet and sear for 4-5 minutes, browning each side of the roasting joint. Transfer the roast to the bowl of the slow cooker.
- Add the garlic, onion, carrots, celery, potatoes, rosemary, thyme, and bay leaves to the slow cooker. Pour over the beef broth and red wine, cover with a lid and cook on LOW for 8 hours or on HIGH for 6 hours.
- Once cooked, remove the sprigs of rosemary, thyme, and the bay leaves. Then remove the roast and shred the meat using 2 forks.
- Mix the cornstarch and water together in a small bowl and stir to combine. Add the mixture to the slow cooker and stir everything together until the gravy starts to thicken.
- Serve the meat and vegetables on a platter pouring over some of the gravy.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
