Ingredients
3-4 pounds chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, finely chopped
4 carrots, peeled and cut into pieces
3 parsnips, peeled and cut into pieces
2 potatoes, peeled and cut into pieces
2 cups beef broth
1 cup red wine (or more beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Instructions
Sprinkle the chuck roast generously with salt and pepper.
In a large frying pan, heat olive oil over medium-high heat. Sear the meat on each side until browned, about 4-5 minutes per side.
Transfer the roast to the crockpot.
In the same pan, add the diced onion and garlic. Cook until softened and fragrant, about 3 minutes.
Transfer the onion and garlic to the slow cooker, along with the chopped carrots, parsnips, and potatoes.
In a bowl, mix together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is tender and the vegetables are fully cooked.
Remove the thyme sprigs and bay leaves before serving.
Shred the meat with two forks, if desired, and mix it with the liquid. Serve hot.
