The Ultimate Fall-Apart Slow Cooker Pot Roast

Ingredients

• 1 boneless beef chuck roast (3-4 pounds)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 teaspoons kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1 large yellow onion, chopped
• 3 large carrots, cut into 2-inch chunks
• 3 celery stalks, cut into 2-inch chunks
• 6 cloves garlic, smashed
• 2 tablespoons tomato paste
• 1 cup dry red wine (like Cabernet Sauvignon or Merlot)
• 4 cups low-sodium beef broth
• 2 tablespoons Worcestershire sauce
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves
• 2 pounds Yukon Gold potatoes, cut into 2-inch chunks
• 2 tablespoons cornstarch
• 1/4 cup cold water

Instructions

1. 1

   Pat the chuck roast completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.

2. 2

   In a large Dutch oven or heavy-bottomed pot, heat the olive oil and butter over medium-high heat. Carefully place the roast in the hot pan and sear for 4-5 minutes per side, until a deep, brown crust forms. Transfer the seared roast to the basin of your slow cooker.

3. 3

   Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same pot. Sauté for 5-7 minutes, scraping up any browned bits, until the vegetables have softened.

4. 4

   Add the smashed garlic and tomato paste, and cook for another minute until fragrant.

5. 5

   Pour the red wine into the pot to deglaze, using a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom. Let the wine simmer and reduce by about half.

6. 6

   Pour in the beef broth and Worcestershire sauce. Add the fresh thyme sprigs, rosemary sprigs, and bay leaves. Bring the liquid to a gentle simmer.

7. 7

   Carefully pour the hot liquid and vegetable mixture over the beef in the slow cooker. Arrange the potato chunks around the roast.

8. 8

   Secure the lid, set your slow cooker to 'low,' and cook for 8-10 hours, or on 'high' for 4-5 hours. The roast is done when it is fork-tender.

9. 9

   Carefully remove the roast and the large vegetables to a platter. Tent with foil to keep warm and let the meat rest for at least 10-15 minutes.

10. 10

    Strain the remaining liquid from the slow cooker into a saucepan, discarding the herb stems and bay leaves. Bring the liquid to a simmer over medium heat.

11. 11

    In a small bowl, whisk together the cornstarch and cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until it begins to thicken. Let it cook for 1-2 minutes to cook out any starchy taste.

12. 12

    Shred the rested beef with two forks. Serve the shredded beef and vegetables generously drizzled with the hot, savory gravy.