Step-by-Step Directions:
Step 1: Prepare The Ingredients
Season the Chuck Roast:
Generously season the chuck roast with salt and pepper.
Sear the Roast:
In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned, about 4-5 minutes per side.
Transfer to Slow Cooker:
Transfer the seared roast to the slow cooker.
Saute the Vegetables:
In the same skillet, add the chopped onion and garlic. Sauté until softened and fragrant, about 3 minutes. Add the sautéed onion and garlic to the slow cooker.
Add Vegetables and Broth:
Add the chopped carrots, parsnips, and potatoes to the slow cooker with the roast.
Prepare the Broth Mixture:
In a mixing bowl, combine the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, and bay leaves. Pour this mixture over the meat and vegetables in the slow cooker.
Step 2: Cooking The Pot Roast
Cook:
Cover the slow cooker with the lid. Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is tender and the vegetables are cooked through.
Step 3: Finish and Serve
Remove Herbs:
Before serving, remove the thyme sprigs and bay leaves from the slow cooker.
Shred the Meat (Optional):
If desired, shred the meat with two forks directly in the slow cooker and stir it into the juices.
Serve:
Serve the pot roast hot, spooning the vegetables and broth over slices of the tender meat.
Tips:
For a deeper flavor, marinate the chuck roast with salt and pepper overnight before cooking.
Substitute the red wine with additional beef broth if preferred.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave for a quick and satisfying meal.
Storage Options:
Store any leftover Slow Cooker Pot Roast in an airtight container in the refrigerator for up to 3 days. Reheat portions as needed for easy meals throughout the week.
This format ensures clarity and provides all the details needed to successfully recreate this delicious Slow Cooker Pot Roast.
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