Nothing beats a hearty and flavorful CrockpotRoast and that is just what you'll get with this recipe! Fall-apart succulent beef with perfectly tender (and never mushy!) veggies. Thicken the leftover sauce into an irresistible gravy to drizzle over everything.
PREP: Pat beef dry all over with a paper towel. Cut the beef into 3-inch chunks and season with salt and pepper.
SEAR: Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place the roast pieces in the pot. Brown the pieces on all sides, 2-3 minutes per side. To get a good sear don't overcrowd the meat; it's better to sear the meat in batches. (Don't skip this step-- we are adding layers of flavor here.) Once the roast is nicely seared with a good crust, remove it from the Dutch oven and place it in your slow cooker. (Use a 5-quart or larger slow cooker).
DEGLAZEPAN: Add the remaining 2 tablespoons of olive oil and the sliced onions to the Dutch oven and cook until the onions are translucent, 3 to 4 minutes. Add the garlic and cook for about 30 seconds. Sprinkle in the seasoning blend and add the Worcestershire sauce; stir to combine. Pour in the wine (or additional beef stock). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Pour in the beef stock. Stir to combine, and then add the contents of the pot into the slow cooker.
COOK: Cover and cook for 5 hours on high (or 10 hours on low). Add the carrots and potatoes halfway through the cook time.
GRAVY: Remove the roast and vegetables from the slow cooker Place them on a serving dish and tent with foil. Ladle the cooking liquid into a 4-quart saucepan and bring it to a boil over medium-high heat. Combine the cornstarch and water in a small bowl and whisk until completely smooth to create a slurry. Pour the slurry into the pot and stir. Boil the gravy until thickened, 3 to 5 minutes. Taste for seasoning, and add salt and pepper as necessary.
SERVE: Serve the pot roast and veggies with the gravy on the side.
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Notes
*Recipe timing: Total time depends on whether you are cooking this roast on high or low. I recommend cooking it on low for maximum tenderness and flavor. Note 1: Tuscan-Style Seasoning Blend
1½ teaspoons dried rosemary
1½ teaspoons dried oregano
1½ teaspoons dried basil
¾ teaspoon dried thyme
½ teaspoon dried marjoram
¼ teaspoon dried sage
Whisk all of the ingredients together and add to the pot roast.