A delicious and hearty crockpot pot roast made with boneless beef chuck, vegetables, and flavorful seasonings. The roast is browned for extra flavor, then slow-cooked with baby carrots and red potatoes, served with a rich gravy.
1: Cut the beef into 3-inch chunks and season with salt and pepper.
2: Warm 2 tablespoons of olive oil in a large Dutch oven over medium-high heat.
3: Place roast pieces in the pot and brown on all sides, 2-3 minutes per side.
4: Remove the roast and place it in the slow cooker.
5: Add the remaining olive oil and sliced onions to the Dutch oven; cook until translucent, about 3-4 minutes.
6: Add garlic and cook for about 30 seconds.
7: Sprinkle in seasoning blend and add Worcestershire sauce; stir to combine.
8: Pour in wine and deglaze the pan by scraping browned bits from the bottom.
9: Pour in the beef stock, stir to combine, and transfer the contents to the slow cooker.
10: Cover and cook for 5 hours on high, adding carrots and potatoes halfway through.
11: Remove the roast and vegetables from the slow cooker and place them on a serving dish.
12: Tent with foil.
13: Ladle cooking liquid into a saucepan and bring to a boil over medium-high heat.
14: In a small bowl, whisk cornstarch and water until smooth to create a slurry.
15: Pour slurry into the saucepan and stir, boiling until thickened, about 3-5 minutes.
16: Taste for seasoning, adding salt and pepper as necessary.
17: Serve the pot roast and vegetables with gravy on the side.
