Ingredients:

  • 5 to 4 lbs Beef Roast (Chuck, Rump, or Shoulder)
  • 2 tsp Coarse Salt (Kosher or Sea), divided
  • 1 tsp Freshly Ground Black Pepper, divided
  • 2 Tbsp Vegetable Oil (High Smoke Point)
  • 1 large Yellow Onion, roughly chopped
  • 4 medium Carrots, cut into 2-inch chunks
  • 3 Celery Stalks, cut into 1-inch pieces
  • 4 Garlic Cloves, smashed and roughly minced
  • 1 lb Baby Potatoes (Optional), halved if large
  • 3 cups Beef Broth (Low Sodium)
  • 1/2 cup Red Wine (Dry, e.g., Merlot, optional)
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Dried Thyme
  • 2 Bay Leaves
  • 2 Tbsp Cornflour (Cornstarch, for gravy, optional)
  • 2 Tbsp Cold Water (for slurry, optional)

Instructions:

  1. Prep the Meat: Pat the beef roast dry using paper towels. Season generously on all sides with salt and pepper (about 1.5 tsp salt, 0.5 tsp pepper).
  2. Sear the Beef: Heat the oil in the heavy skillet over medium-high heat until shimmering. Sear the roast for 3-4 minutes per side until a deep, dark brown crust forms. Remove the beef and set it aside.
  3. Build the Base (Deglazing): Add the chopped onions and garlic to the same skillet, using the residual fat and fond. Sauté for 3 minutes until softened.
  4. Deglaze: Pour in the red wine (if using) or a splash of broth. Scrape up any brown bits (fond) from the bottom of the pan—this is pure flavour gold.
  5. Layer the Vegetables: Place the carrots, celery, and potatoes (if using) in an even layer on the bottom of the crockpot. This prevents the beef from sitting in the liquid and burning.
  6. Place the Beef: Place the seared roast directly on top of the vegetables.
  7. Add Liquid and Seasoning: Pour the deglazing liquid from the skillet over the beef. Add the remaining beef broth, Worcestershire sauce, thyme, and bay leaves. The liquid should cover about one-third to half of the meat—not completely submerged.
  8. Cook: Cover the slow cooker tightly. Cook on LOW for 8 hours or HIGH for 4 hours.
  9. Check for Doneness: The roast is done when it is fork-tender and can be easily shredded.
  10. Rest the Beef: Carefully remove the roast from the crockpot and place it on a carving board. Tent loosely with foil and allow it to rest for 10-15 minutes.
  11. Strain the Liquid: Pour the liquid and vegetables from the crockpot through a sieve into a saucepan. Discard the bay leaves. Reserve the vegetables to serve alongside the meat.
  12. Make the Slurry: In a small bowl, whisk together the cornflour (cornstarch) and cold water to create a smooth slurry.
  13. Thicken the Gravy: Bring the strained liquid to a gentle simmer over medium heat. Whisk in the cornflour slurry gradually until the gravy thickens to your desired consistency (usually 2-3 minutes). Taste and adjust seasoning (salt and pepper).
  14. Serve: Slice or shred the rested beef, pour the hot gravy over the top, and serve with the reserved roasted vegetables.