Ingredients:

  • 3-4 lb (1.3 - 1.8 kg) Chuck Roast
  • 2 tbsp (30 ml) Olive Oil
  • 1 large Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tsp Dried Thyme
  • 1 tsp Dried Rosemary
  • 1 tsp Smoked Paprika
  • 1/2 tsp Salt, plus more to taste
  • 1/4 tsp Black Pepper, plus more to taste
  • 1 lb (450g) Baby Carrots
  • 1 lb (450g) Yukon Gold Potatoes, peeled and quartered
  • 1 cup (240 ml) Beef Broth
  • 1 cup (240 ml) Dry Red Wine (Optional)
  • 2 tbsp Worcestershire Sauce
  • 1 Bay Leaf
  • 2 tbsp Cornstarch
  • 2 tbsp Cold Water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season roast with salt, pepper, thyme, rosemary, and smoked paprika. Sear on all sides until nicely browned.
  2. Remove the roast from the skillet and set aside. Add chopped onion to the skillet and sauté until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Place carrots and potatoes in the bottom of the slow cooker. Top with the sautéed onion and garlic mixture. Place the seared roast on top of the vegetables.
  4. Pour beef broth and red wine (if using) over the roast. Add Worcestershire sauce and bay leaf.
  5. Cover and cook on low for 8-10 hours or on high for 4-6 hours, or until the roast is fork-tender.
  6. Remove the roast and vegetables from the slow cooker and set aside (cover to keep warm). Strain the cooking liquid into a saucepan, discarding the bay leaf.
  7. Bring the strained liquid to a simmer over medium heat. In a small bowl, whisk together cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid. Cook, stirring constantly, until the gravy has thickened to your desired consistency. Season with salt and pepper to taste.
  8. Shred the roast with two forks. Serve the shredded roast and vegetables with the rich gravy.