Ingredients:
3 to 4 pounds of beef chuck roast
2 tablespoons vegetable oil
1 large onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
2 cups beef broth
1 cup red wine (optional)
2 bay leaves
2 sprigs fresh thyme (or 1 teaspoon dried thyme)
2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
Salt and pepper to taste
Instructions:
Prepare the Beef: Season the beef chuck roast generously with salt and pepper on all sides.
Sear the Beef: In a large skillet or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and sear it on all sides until it's nicely browned. This step helps lock in the flavor. Remove the beef from the skillet and set it aside.
Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, carrots, and celery. Sauté them for about 5 minutes or until the vegetables begin to soften.
Deglaze the Pan: If you're using wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Allow the wine to simmer for a couple of minutes, reducing it slightly.
Combine Ingredients in the Slow Cooker or Dutch Oven: Place the seared beef in your slow cooker or a large Dutch oven. Add the sautéed vegetables, bay leaves, thyme, and rosemary to the pot.
Add Liquid: Pour in the beef broth until the beef is mostly covered. You can add more if needed. If you didn't use wine earlier, you can add an additional cup of beef broth for more flavor.
Cook Low and Slow: Set your slow cooker to low and cook for 8-10 hours. If using a Dutch oven, preheat your oven to 325°F (160°C) and cook with the lid on for the same duration. The beef is done when it's fork-tender and easily shreds.
Check Seasoning: Taste the cooking liquid and adjust the seasoning with salt and pepper if needed.
Serve: Remove the beef from the slow cooker or Dutch oven and shred it using two forks. Serve the shredded beef with the cooking liquid and vegetables. You can serve it over mashed potatoes or ric
