Salt and pepper both sides of the chuck roast. In a large skillet, heat olive oil over medium high heat. Add chuck roast and sear it on both sides. Remove the roast and place it in the crock pot.
Add the onions to the skillet over medium heat and cook until browned on the edges. Reduce the heat to low and add the garlic, cook for 1 minute while stirring.
Add beef broth, wine if using, Worcestershire sauce, rosemary, thyme, and bay leaves. Cook on high for 2 hours.
Add the carrots and potatoes and cook on high for an additional 2-3 hours.
Remove the chuck roast and vegetables and place them on a cutting board. Cover loosely with aluminum foil. Whisk the cornstarch with water. Slow whisk the mixture into the crock pot, cover and cook on high for 10 minutes. Slice the chuck roast against the grain. Serve with the vegetables and gravy.
NOTES
Cook this recipe in a crock pot or Dutch oven. It is a little faster in a Dutch oven but not by much.
A Dutch oven is a large, heavy pot with a lid suitable for both the top of the stove and inside the oven. So you brown your roast right in the pan on the top of the stove, add all your goodies, put the lid on, and pop it in the oven. It is fantastic for anything slow-cooked; brisket, ribs, chuck roast, pork roast, and even soup and chili. The Dutch oven is inexpensive and works like a charm.
Chuck roast is by far my favorite cut of meat for this recipe, followed by rump roast.
If using a little red wine, choose a dry, bold red wine like Cabernet Sauvignon or Merlot. Make sure it is a wine that you would enjoy drinking.
A lot of recipes call for throwing in the potatoes and carrots at the beginning with the chuck roast. I find it better to let the roast cook for a while and then add the potatoes and carrots. This keeps the veggies from getting too soft and turning to mush.
Season with fresh herbs or dried herbs. The rule of thumb is for every tablespoon of fresh herbs, use 1 teaspoon of dried herbs.
