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3-4 lbs chuck roast
Salt and pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 cloves garlic, minced
4 carrots, peeled and chopped
3 parsnips, peeled and chopped
2 potatoes, peeled and chopped
2 cups beef broth
1 cup red wine (optional, or use additional beef broth)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
Step-by-Step Directions:
Step 1: Prepare The Ingredients
Season the Chuck Roast:
Generously season the chuck roast with salt and pepper.
Sear the Roast:
In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Transfer to Slow Cooker:
Transfer the seared roast to the slow cooker.
Saute the Vegetables:
In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes. Add the sautéed onion and garlic to the slow cooker.
Add Vegetables and Broth:
Add the chopped carrots, parsnips, and potatoes to the slow cooker with the roast.
Prepare the Broth Mixture:
In a mixing bowl, combine 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.
Step 2: Cooking The Pot Roast
Cook:
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