Ingredients

The following ingredients have 6 Servings
  • 1 3 to 4 lb boneless chuck roast, tied (see recipe notes)
  • Olive oil
  • Salt and freshly ground black pepper
  • 1 lb cremini or white button mushrooms
  • 1 medium yellow onion (diced)
  • 2 medium carrots (peeled and diced)
  • 2 stalks celery (diced)
  • 2 cloves garlic (minced)
  • 1/2 cup dry red wine
  • 1 cup beef broth
  • 1 teaspoon Worcestershire sauce
  • 1 lb baby potatoes
  • 6 to 8 sprigs fresh thyme

Instruction

  • Rub the outside of the roast with olive oil and season liberally on all sides with salt and freshly ground black pepper.
  • Heat a small amount of olive oil in a large skillet over medium-high heat. Add the roast and brown on all sides, 5 to 6 minutes total. Transfer to a plate while you prepare the vegetables.
  • Clean the mushrooms, separate the stems from the caps and chop the stems. Set aside.
  • Sauté the onion in olive oil until softened, 4 to 5 minutes. Add the carrots and celery and sauté until the all the vegetables are lightly caramelized, 3 to 4 minutes longer. Add the chopped mushroom stems and garlic and cook for an additional 1 to 2 minutes.
  • Combine the beef broth, red wine and Worcestershire in a measuring cup.
  • Deglaze the pan with 2 tablespoons of that liquid, scraping up any browned bits that may have accumulated on the bottom.
  • Transfer the vegetable mixture to the slow cooker, spread evenly over the bottom and add a few sprigs of thyme. Place the roast on top and arrange the potatoes and mushroom caps around it.
  • Add the remaining thyme sprigs and pour the broth and wine mixture over the top.
  • Cook on low for 8 to 9 hours (high for 5 to 6). Once done, transfer the roast to a cutting board and tent loosely with foil to keep warm while you make the gravy.
  • Discard the sprigs of thyme and pour the cooking juices (including the veggie mixture) into a large measuring cup. Use a spoon to skim any visible fat from the top.
  • Transfer 1-1/2 cups of the juices to a small saucepan and bring to a boil over medium-high heat.
  • Whisk 2 tablespoons cornstarch into about 3 tablespoons of cold water until smooth. Stirring constantly, gradually add the cornstarch mixture to the pan juices. Cook for 1 minute until thickened to a syrupy consistency (do not overcook). Remove from the heat.
  • To serve, carve the roast, arrange the slices on a platter with the potatoes and mushrooms and spoon the gravy over the top.