•INGREDIENTS:
3-4 lbs chuck roast
1 lb Yukon Gold potatoes, cut into chunks
4 large carrots, peeled and sliced
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh thyme and rosemary sprigs
2 bay leaves
•INSTRUCTIONS:
1. Preheat:
Oven: 300°F (150°C).
Slow Cooker: Set to low.
2. Sear the Meat:
Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove and set aside.
3. Cook the Onions and Garlic:
In the same pot, cook the chopped onions until softened. Add garlic and cook for another minute.
4. Deglaze the Pot:
Pour in the red wine, scraping up browned bits from the bottom. Simmer for a few minutes to reduce slightly.
5. Add Vegetables and Meat:
Place the potatoes and carrots in the pot (or slow cooker). Lay the seared meat on top.
6. Add Broth and Herbs:
Pour in beef broth, ensuring the liquid covers about half the meat. Add thyme, rosemary, and bay leaves.
7. Cook Low and Slow:
Oven: Cover with a lid and cook for 3-4 hours.
Slow Cooker: Cook on low for 8 hours or until the meat is tender and easily pulls apart.
8. Serve:
Remove bay leaves and herb sprigs. Slice the meat, serve with vegetables, and ladle the cooking liquid over the top.
