Now, let's dive into the ingredients you'll need for this fantastic dish:
- 2.2 lb/1 kg beef chuck roast
- 2 tbsp olive oil
- 2 onions, chopped
- 4 garlic cloves, minced
- 4 carrots, cut into chunks
- 3 celery stalks, cut into chunks
- 2 cups beef broth
- 1 cup red wine (optional, but highly recommended)
- 3 sprigs of fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
First, heat the olive oil in a large pan over high heat. Season the beef roast with salt and pepper before adding it to the pan. Sear the roast until it develops a delicious crust, then transfer it to your slow cooker.
In the same pan, cook the onions and garlic until they become fragrant and caramelized. Add them to the slow cooker, along with the carrots, celery, beef broth, red wine (if using), thyme, and bay leaves. Cover the slow cooker and cook on low for 8-10 hours or on high for 6-8 hours.
Once the cooking time is up, remove the roast from the slow cooker and let it rest for a few minutes. Meanwhile, strain the liquid from the slow cooker into a saucepan and bring it to a boil. Reduce the heat and simmer until the sauce thickens slightly.
Now it's time to serve this luscious pot roast! Slice the beef and arrange it on a platter alongside the vegetables. Drizzle the flavorful sauce over the top, and get ready to indulge in a melt-in-your-mouth experience like no other.
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