2 teaspoons kosher salt
2 teaspoons fresh cracked pepper
2 teaspoons garlic powder
3 pounds beef chuck arm or rump roast
1 tablespoon canola oil
5 sprigs fresh thyme
1 large onion, quartered, peeled
1 bay leaf
3/4 cup red wine
3 tablespoons Worcestershire sauce
2 cups beef stock
3 large cloves garlic, smashed
8 ounces cremini mushrooms, halved
6 carrots, peeled and halved
1 1/2 pounds baby potatoes, halved
2 tablespoons cornstarch


1.Season and sear the roast: Combine salt, pepper, and garlic powder. Rub onto all sides of the roast. Set a medium skillet over medium-high heat. Add the oil to the skillet. Once the oil shimmers, add the roast and sear the roast on all sides. This should take about 5 minutes. Transfer the roast to the slow cooker, and nestle thyme, quartered onion and bay leaf around the roast.
2.Deglaze the skillet: Reduce the heat for the skillet to medium. Add the wine, Worcestershire sauce, and garlic cloves to the skillet to deglaze the pan. Cook for about 1 to 2 minutes, just until some of the alcohol cooks off the wine, and you scrape the brown bits off the bottom of the pan. Turn off the burner.
3.Add the vegetables and liquid to the slow cooker: Nestle the mushrooms, carrots, and potatoes around the roast. Pour the wine from the skillet and the beef stock over everything.
4.Cover and cook: Secure the lid, cover and cook on high for 4 to 5 hours or low for 8 to 10 hours.
5.Make the gravy and serve: Ladle 2 cups of the slow cooker liquid into a medium saucepan. Set it over medium-high heat and bring to a boil. Make a slurry by combining 2 tablespoons of cornstarch with 3 tablespoons of water. Whisk the slurry into the boiling liquid. You should see it thicken to the consistency of honey within a minute or so. Once thickened, remove it from heat. Serve up some pot roast and veggies, then top with gravy. Add more salt and pepper to taste.

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