Ingredients:

  • 3-4 lb (1.4-1.8 kg) Beef Roast (Chuck Roast or Round Roast recommended)
  • 1 tbsp (15 ml) Olive Oil
  • 1 large Onion, chopped (approx. 200g)
  • 2 Carrots, chopped (approx. 150g)
  • 2 Celery Stalks, chopped (approx. 100g)
  • 3 cloves Garlic, minced (approx. 10g)
  • 1 tsp (5 ml) Dried Thyme
  • 1 tsp (5 ml) Dried Rosemary
  • 1 tsp (5 ml) Dried Oregano
  • 1 bay leaf
  • 1 tsp (6g) Salt
  • 1/2 tsp (3g) Black Pepper
  • 1 cup (240 ml) Beef Broth
  • 1 cup (240 ml) Dry Red Wine (optional)
  • 2 tbsp (30g) Cornstarch (or arrowroot for gluten-free)
  • 2 tbsp (30 ml) Cold Water

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season the roast generously with salt and pepper. Sear on all sides until nicely browned (about 3-4 minutes per side).
  2. While the roast is searing, chop the onion, carrots, and celery. Mince the garlic.
  3. Place the chopped vegetables in the bottom of the slow cooker. Add the minced garlic, dried thyme, rosemary, oregano, and bay leaf.
  4. Place the seared roast on top of the vegetables in the slow cooker. Pour in the beef broth and red wine (if using).
  5. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, or until the roast is fork-tender.
  6. Carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for at least 15 minutes before slicing against the grain.
  7. Strain the juices from the slow cooker into a saucepan. Discard the solids. Bring the juices to a simmer over medium heat. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Gradually whisk the slurry into the simmering juices. Cook, stirring constantly, until the gravy thickens (2-3 minutes).
  8. Slice the roast beef and serve with the gravy (if made).