"Oh, so delicious! Thank you for this recipe - I will definitely make it again." -Kelly
Chuck roast Salt and pepper Unsalted butter Vegetable oil Yellow onion Garlic powder Tomato paste Red wine Carrots Celery Yukon potatoes Dried thyme Dried rosemary Bay leaves Beef broth Cornstarch Fresh parsley
Season roast with salt and pepper. Melt butter in a skillet and add oil. Then sear your roast. Transfer to the slow cooker.
Cook onion and garlic in the skillet then add tomato paste. Once cooked, transfer to the slow cooker.
Add wine to the pan and cook for 2-3 minutes. Pour into to the slow cooker with the roast and onions.
Add vegetable ingredients along with thyme, rosemary, bay leaves and beef broth to the slow cooker.
Cover and cook on low for 8-10 hours. During the last hour, make a cornstarch slurry and add it to the slow cooker.
Remove roast and shred with a fork. Sprinkle with parsley, serve warm and enjoy!