Ingredients:

  • 3 lbs beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 cup dry red wine
  • 2 tbsp Worcestershire sauce
  • 4 cloves garlic, smashed
  • 2 bay leaves
  • 1.5 lbs Yukon Gold potatoes, halved or quartered
  • 1 lb carrots, cut into 2-inch chunks
  • 1 large yellow onion, wedged
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef chuck dry with paper towels. Season generously with salt and pepper. Note: Dry meat browns faster and better
  2. Heat vegetable oil in a skillet over medium high heat. Sear the meat for 5–7 minutes per side until a deep mahogany colored crust forms, then transfer the meat to a slow cooker or Dutch oven.
  3. Place wedged onions at the bottom of the pot. Surround the beef with Yukon Gold potatoes and carrots. Note: Onions act as a rack to keep meat off the bottom
  4. Pour in beef broth, red wine, Worcestershire sauce, and smashed garlic until the liquid reaches halfway up the meat. Add bay leaves on top.
  5. Cook on Low for 8 hours in a slow cooker, or cover and bake at 300°F (150°C) for 3–3.5 hours in the oven until meat is fork tender.
  6. Remove beef and vegetables to a platter.
  7. Whisk cornstarch and cold water into a slurry.
  8. Stir the slurry into the simmering pot liquid and cook until the gravy is glossy and thick.