Ingredients
3-4 lbs chuck roast
1 lb Yukon Gold potatoes, cut into chunks
4 large carrots, peeled and sliced
1 large onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tbsp olive oil
Salt and pepper to taste
Fresh thyme and rosemary sprigs
2 bay leaves
Preparation
Preheat your oven to 300°F (150°C). If using a slow cooker, set it to low.
Sear the Meat: Heat olive oil in a large, heavy-bottomed pot over medium-high heat. Sear the chuck roast on all sides until browned. Remove and set aside.
Cook the Onions and Garlic: In the same pot, add the chopped onions and cook until softened. Add the garlic and cook for another minute.
Deglaze the Pot: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
Add Vegetables and Meat: Place the potatoes and carrots in the pot or slow cooker. Lay the seared meat on top.
Add Broth and Herbs: Pour in the beef broth, ensuring the liquid covers about half of the meat. Add thyme, rosemary, and bay leaves.
Cook Low and Slow: If using an oven, cover the pot with a lid and cook for 3-4 hours. For a slow cooker, cook on low for 8 hours or until the meat is tender and pulls apart easily.
Serve: Remove the bay leaves and herb sprigs. Slice the meat and serve with the vegetables and a generous ladle of the cooking liquid.
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