Ingredients

The following ingredients have 4 Servings
  • olive oil (if browning the meat)
  • salt and black pepper
  • 3 1/2 pounds boneless chuck roast
  • 3 stalks celery (sliced into 1-inch pieces)
  • 3 carrots (sliced into 1-inch pieces)
  • 4 potatoes (peeled and cut into 1-inch chunks)
  • 1 yellow onion (large dice)
  • 1 cup beef broth
  • 1/3 cup red wine (optional)
  • 1 bay leaf
  • 1 tablespoon cornstarch

Instruction

  • If browning the beef, add a drizzle of olive oil to a heavy pan and set over medium high heat. Salt and pepper both sides of the pot roast and brown in the hot oil. Cook for about 5 minutes per side or until nicely browned.
  • While the roast is browning, place the carrots, celery and onions in the slow cooker. Top with the potatoes and sprinkle with salt and pepper.
  • Place the beef (either browned or not) on top of the potatoes and nestle in the bay leaf.
  • If you browned the beef, pour the red wine (or beef broth if you're not using wine) into the pan and cook for about 2 minutes, using a wooden spoon to scrape up the browned bits. Pour this over the beef in the slow cooker.
  • Cook on low for 6 to 8 hours.
  • If you'd like to thicken the sauce, mix 1 tablespoon of cornstarch with two tablespoons of water and stir into the sauce in the crockpot about 30 minutes before serving.