Ingredients:

  • 3 lbs boneless beef chuck roast
  • 2 tbsp vegetable oil
  • 1 tbsp pot roast seasoning
  • 1 medium yellow onion, sliced
  • 4 cloves garlic, smashed
  • 1 cup beef broth
  • 1/2 cup dry red wine
  • 2 bay leaves
  • 1 lb carrots, cut into 2-inch chunks
  • 1.5 lbs Yukon Gold potatoes, quartered
  • 2 cups reserved cooking liquid
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Pat the roast completely dry with paper towels and rub the pot roast seasoning generously into all sides.
  2. Heat vegetable oil in a cast-iron skillet over high heat until smoking. Sear the roast for 4–5 minutes per side until a dark mahogany crust forms, then transfer the beef to the slow cooker.
  3. Deglaze the hot skillet by pouring in the red wine, scraping up all the browned bits from the bottom.
  4. Pour the deglazed wine mixture over the meat in the slow cooker. Add sliced onions, smashed garlic, and beef broth.
  5. Arrange carrots and potatoes around the edges of the roast and top with bay leaves.
  6. Cover and cook on Low for 8 hours.
  7. Remove the beef and vegetables to a platter and tent with foil to keep warm.
  8. Strain 2 cups of the cooking liquid into a saucepan and bring to a simmer over medium-high heat.
  9. Whisk together cornstarch and cold water to create a slurry, then slowly whisk the slurry into the simmering liquid until thickened and glossy.