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Slow Cooker Pot Roast

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Ingredients
  

  • Kosher salt
  • Freshly ground black pepper
  • 3 lbs chuck roast
  • 2 tablespoons olive oil
  • 1 –2 onions quartered
  • 4 garlic cloves coarsely chopped
  • 2 cups beef broth
  • ½ cup dry red wine optional see notes
  • 2 teaspoons Worcestershire Sauce
  • 1 tablespoon fresh rosemary chopped
  • 1 tablespoon fresh thyme chopped
  • 2 bay leaves
  • 4 large carrots cut into 2-inch chunks
  • 2 lbs baby yellow potatoes
  • 2 tablespoons cornstarch
  • 1/4 cup water

Instructions
 

  • Salt and pepper both sides of the chuck roast. In a large skillet, heat olive oil over medium high heat. Add chuck roast and sear it on both sides. Remove the roast and place it in the crock pot.
  • Add the onions to the skillet over medium heat and cook until browned on the edges. Reduce the heat to low and add the garlic, cook for 1 minute while stirring.
  • Add beef broth, wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves. Cook on high for 2 hours.
  • Add the carrots and potatoes and cook on high for an additional 2-3 hours.
  • Remove the chuck roast and vegetables and place them on a cutting board. Cover loosely with aluminum foil. Whisk the cornstarch with water.
  • Slow whisk the mixture into the crock pot, cover and cook on high for 10 minutes. Slice the chuck roast against the grain. Serve with the vegetables and gravy.