Ingredients:
3 lb (1.4 kg) beef chuck roast
Salt and pepper to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, sliced
4 large carrots, peeled and cut into chunks
4 large potatoes, peeled and cut into chunks
1 cup beef broth
1/2 cup red wine (optional)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Fresh parsley, chopped (for garnish)
Directions:
1️⃣ Season the beef chuck roast with salt and pepper on all sides.
2️⃣ In a large skillet, heat the olive oil over medium-high heat. Add the roast and sear for 4-5 minutes on each side until browned. Transfer the roast to the crockpot.
3️⃣ In the same skillet, add the minced garlic and sliced onion. Cook for 2-3 minutes until the onion is softened. Transfer the garlic and onion to the crockpot.
4️⃣ Add the carrots and potatoes to the crockpot, arranging them around the roast.
5️⃣ In a small bowl, whisk together the beef broth, red