Generously season a 3 lb. chuck roast on all sides with salt and pepper. In a large pan over medium-high heat, melt 2 Tbsp. unsalted butter and add 1 Tbsp. vegetable oil.
3 lb. chuck roast, salt and pepper, 2 Tbsp. unsalted butter, 1 tablespoon vegetable oil
Once the butter is melted add the roast and sear golden-brown on all sides. Transfer to large slow cooker, keep the pan hot.
Dice 1 large yellow onion and add to the pan along with 1 Tbsp. garlic powder. Cook, stirring, until golden, then add 2 Tbsp. tomato paste and cook 1 minute. Transfer to the slow cooker, keep the pan hot.
1 large yellow onion, 1 Tbsp. garlic powder, 2 Tbsp. tomato paste
Add 1 cup dry red wine to the pan. Scrape up any brown bits from the bottom and stir them into the wine. Cook for 2-3 minutes until sauce reduces by half. Pour into the cooker with roast and onions.
1 cup dry red wine
Chop 4 carrots, 2 celery stalks, and 1-2 pounds Yukon gold or red potatoes. Add with 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker. Then, pour in 3 cups beef stock.
4 carrots, 2 stalks celery, 1 lb. Yukon potatoes, 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, 2 bay leaves, 3 cups beef broth
Cover and cook on low for 8-10 hours until beef and vegetables are tender.
During the last hour of cooking, add 2 Tbsp. cornstarch to a small bowl and mix with ¼ cup of the liquid from the slow cooker. Whisk until combined, then pour back into the slow cooker and stir to mix.
2 Tbsp. cornstarch
Taste the broth, then season with salt and pepper as necessary. Remove the chuck roast when done and shred with two forks.
Discard bay leaves and sprinkle the roast with fresh parsley (if using). Serve warm, and enjoy!
Fresh parsley for garnish