Ingredients

The following ingredients have 4 Servings
  • 3 tablespoons olive oil
  • 3-4 pound beef roast (chuck roast, sirloin, eye of round)
  • salt and pepper
  • 2 tablespoons all-purpose flour (or 1 tablespoon corn/tapioca starch for gluten-free version)
  • 2 tablespoons tomato paste
  • 1/2 cup red wine
  • 1 1/2 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 large onion (sliced)
  • 3 medium carrots (cut into 2-3 inch pieces)
  • 1 pound baby potatoes (halved)
  • 6 garlic cloves (chopped)
  • 2 bay leaves
  • sprinkle of dried thyme

Instruction

  • Season the beef roast thoroughly with salt and pepper from all sides.
  • In a large pan or pot heat the oil, then add beef roast. Let each side sear for several minutes before turning until it is well browned from all sides Transfer roast to the slow cooker.
  • Sprinkle flour over the oil remaining in the pan. Add tomato paste and cook for 1 minute. Deglaze pan with red wine. Stir in broth and Worcestershire sauce; whisk and scrape up all the browned bits. Transfer liquid to slow cooker.
  • Add sliced onions, carrot pieces, potato halves, minced garlic, and bay leaves around the roast in the slow cooker. Sprinkle a little dried thyme on roast.
  • Cover and cook until meat is tender. Chuck roast: 4-5 hours on high or 8-9 hours on low.Lean roast (eye of round): same time as above, if serving meat thinly sliced.If you want to be able to pull apart a lean roast, cook for 5-6 hours on high or 9-10 on low.
  • Discard the bay leaves after cooking. Serve meat sliced or pulled into bite-sized pieces. Add a few carrots and potatoes to each serving, as well as gravy.