Perfect Slow Cooker Pot Roast Recipe

Sprinkle the beef chuck roast all over with salt and freshly ground black pepper.

Heat 2 tablespoons of vegetable oil or olive oil over medium-high heat in a large, heavy Dutch oven or large, deep saute pan. Add the onions to the pan. Cook, stirring until the onions are lightly browned. 

Add the carrots and cook, stirring for 2 minutes longer. Remove the carrots and onions to the slow cooker insert. 

Add the remaining 1 tablespoon of oil to the skillet and sear the roast. Turn it to brown all sides, about 6 to 8 minutes total. Remove the roast and place it on the onions and carrots. Arrange the potatoes around the roast.

Add the garlic to the skillet and cook, stirring for 1 minute. Add the red wine and bring to a boil. Cook, stirring to scrape up browned bits until the wine is reduced by about one-third.

Add the beef broth to the pan and bring to a simmer.

Pour the mixture over the beef and vegetables in the slow cooker.

Strain and pour the meat juices into a saucepan (use a gravy separator to eliminate excess fats). Bring to a boil. Simmer for about 5 minutes, until slightly reduced and flavorful.

Combine 2 tablespoons of cornstarch with 3 tablespoons of cold water. Stir until smooth and well blended.