Instructions:
1. Prepare the Roast:
Season the chuck roast generously with salt and pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat.
Sear the roast on all sides until browned, about 4-5 minutes per side. This helps lock in the flavors. Remove the roast and set it aside.
2. Sauté the Vegetables:
In the same skillet, add the sliced onions and garlic. Sauté until the onions are soft and translucent, about 5 minutes.
Add the tomato paste and cook for another minute, stirring well.
3. Assemble in Slow Cooker:
Place the seared roast in the slow cooker.
Add the sautéed onions and garlic, then arrange the carrots, potatoes, and celery around the roast.
Pour the beef broth and red wine (if using) over the roast and vegetables.
Add Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
4. Cook:
Cover and cook on low heat for 8-10 hours or on high heat for 4-6 hours. The roast should be tender and easily pulled apart with a fork.
5. Serve:
Once the roast is done, remove it from the slow cooker and let it rest for a few minutes before slicing or shredding.
Arrange the meat on a serving platter, surrounded by the cooked vegetables.
Spoon the juices from the slow cooker over the top, or reduce the liquid to make a thicker gravy.
6. Garnish and Enjoy:
Garnish with fresh chopped parsley before serving.
This dish is perfect for a comforting family dinner and is even better as leftovers the next day. The slow cooking process allows the flavors to meld beautifully, making the meat incredibly tender and flavorful. Enjoy! Let me know if you need any more information or variations on this recipe.
