The beauty of this recipe is that it combines two of the things I’d like to do and use more: making a roast and using my slow cooker. We can all agree that coming home to a kitchen smelling of a home-cooked meal is just fab. This recipe has you roast the meat on all sides before transferring it to the slow cooker, something that I believe is well worth the extra time. Because this dish is done using the slow cooker, I am adding the flour at the beginning of the process vs. thickening the sauce at the end.
1 boneless chuck roast, trimmed and seasoned with salt and pepper (3-4lb)
3 tablespoons vegetable oil
2 tablespoons tomato paste or a medium sized tomato
1/2 cup red wine
1 1/2 cups water or low-sodium beef broth
1 tablespoon Worcestershire sauce
2 cups sliced onions
6 medium carrots, peeled and cut into 2- to 3-inch pieces
3 large celery ribs, cut into 2- to 3-inch pieces
6 cloves garlic, chopped
3-4 sprigs fresh thyme
2 bay leaves
1/4 cup flour (you can use all-purpose or rice flour)
Heat oil in a saute pan over medium-high. Sear roast on all sides, 10 minutes total.
Transfer to a slow cooker.
Add carrots, onions, celery and garlic and stir for about 4-5 minutes making sure it does not burn. Stir flour into saute pan and cook 1 minute. Add tomato paste and cook 1 minute more.
Deglaze saute pan with wine, cooking until all liquid evaporates. Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any brown bits.
Transfer broth mixture to the slow cooker. Add thyme and bay leaves. Cover and cook until meat is fork-tender, one high-heat setting for 4-5 hours or on low-heat setting for 8-9 hours.
Discard thyme sprigs and by leaves before serving.
If you have the time, press the cooked vegetables through a mesh sieve and add to the sauce.