Preparation

• Pat the beef chuck roast dry with paper towels. Season it generously with salt and black pepper.
• In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 4-5 minutes per side).
• While the meat is searing, chop the onion, carrots, and celery. Mince the garlic as well.
• In the crock pot, add chopped onion, carrots, and celery. Place the seared roast on top of the vegetables.
• Pour in the beef broth and Worcestershire sauce. Add the minced garlic, thyme, rosemary, and bay leaf. If using red wine, add it here as well.
• Cover the crock pot and set it to cook on low for 8 hours or on high for 4 hours.
• After the cooking time is complete, check that the beef is fork-tender. If it is, remove it from the crock pot.
• Allow the roast to rest for 10-15 minutes before slicing. This helps retain the juices.
• If you prefer a thicker gravy, you can remove some liquid from the crock pot and simmer it on the stove with a cornstarch slurry until it thickens.
• Slice the roast against the grain and serve it with the vegetables and gravy from the pot.