Ingredients
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into chunks
- 1 pound baby potatoes, halved
- 1 onion, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Feel free to substitute red wine with more beef broth if preferred. The beauty of this dish lies in its adaptability, much like the way my abuela would adjust her recipes based on what was fresh and available.
Instructions
- Season the beef chuck roast generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the roast on all sides until browned, about 4 minutes per side. This step locks in the flavors, much like how my grandmother would sear her meats before a slow cook.
- Transfer the seared roast to the crock pot. Surround it with carrots, potatoes, and onion.
- In a bowl, whisk together beef broth, red wine, tomato paste, garlic, thyme, and rosemary. Pour the mixture over the roast and vegetables.
- Cover and cook on low for 8 hours or until the meat is tender and easily shreds with a fork.
- Once cooked, taste and adjust seasoning if necessary. Serve warm, and enjoy the comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International