– 1 (3 lb) beef chuck roast
– 2 teaspoons salt
– ½ teaspoon black pepper
– 2 tablespoons vegetable oil
– 1 large onion
– 1 cup baby carrots
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1 cup red wine
– 3 cups beef broth
– 1 lb red potatoes
Heat the oil in a large skillet over medium heat.
Season the chuck roast
with salt and pepper, and
sear on both sides until
nicely golden brown.
Add the roast to a crockpot, along with the onions, carrots, red wine, beef broth, dried thyme, and dried rosemary.
Cook on high for 3 hours.
Add the potatoes, then cook on high for an additional hour.
The roast should be fork-tender (it falls apart when you pull it with a fork). If not, cook it for an additional hour.
For the gravy, ladle the liquid from the crockpot into a glass measuring cup or gravy separator.
The fat will rise to the top.
Pour the drippings (but not the fat) into a small saucepan and bring to a boil.
In a jar with a tight-fitting lid, combine 3 tablespoons of flour with one-third cup water. Shake to combine.
Pour the mixture into the boiling liquid, and cook while whisking constantly for 2 minutes. Season gravy with salt.
Plate the pot roast with the carrots and onions, and ladle gravy over the top.
Serve while warm.