Ingredients:

  • 3 lbs Beef Chuck Roast
  • 2 tbsp Olive Oil
  • 1 tbsp Kosher Salt
  • 1 tsp Cracked Black Pepper
  • 2 cups Low-sodium beef bone broth
  • 1 cup Dry red wine
  • 2 tbsp Worcestershire sauce
  • 3 cloves Garlic, smashed
  • 1 lb Carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 1 large Yellow onion, wedged
  • 2 stalks Celery, cut into 1-inch pieces
  • 2 tbsp Cornstarch
  • 3 tbsp Cold water
  • 1 tsp Fresh thyme leaves, chopped

Instructions:

  1. Heat olive oil in a large cast iron skillet over medium-high heat. Season the beef generously with salt and pepper, then sear for 5–7 minutes per side until a deep mahogany crust forms on all surfaces.
  2. Place the wedged onions and celery at the bottom of the 6-quart slow cooker to create a vegetable rack. Set the seared beef on top.
  3. Arrange the quartered potatoes and carrot chunks around the sides of the beef.
  4. Whisk together the beef bone broth, red wine, Worcestershire sauce, and smashed garlic. Pour the liquid around the beef into the slow cooker, ensuring the seared top of the meat remains uncovered.
  5. Cover and cook on Low for 8 hours, or until the beef yields easily to a fork.
  6. Remove the meat and vegetables to a platter. Strain the cooking liquid into a saucepan.
  7. Whisk together cornstarch and cold water to create a slurry. Stir the slurry into the simmering liquid until thickened into a velvety glaze, then stir in fresh thyme leaves.