1 (3.5 - to 5-pounds) top round roast or chuck roast or round tip roast
Kosher or sea salt
Freshly ground black pepper
2 tablespoons vegetable oil
Slow Cooker Ingredients:
1 cup red wine or beef broth
1 cup beef broth low sodium
1 large onion quartered
2 large carrots cut into chunks or 2 cups of baby carrots
10 mini red potatoes washed
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 14. 5oz can diced tomatoes
2 tablespoons Worcestershire sauce
Optional Cornstarch Slurry:
2 tablespoons cornstarch
4 tablespoons water
Garnish:
Fresh chopped parsley
Brown the Beef: Season beef with salt and pepper. Place a large cast iron pan or dutch oven on the stove over heat. Once hot add oil, and sear roast on all sides. Add to Slow Cooker: Transfer roast to the slow cooker. Add the rest of the ingredients from the "Slow Cooker Ingredients" list. Stir to combine. Cover and cook on Low for 8-9 hours or on High for 5 hours. Until the beef is tender. Optional Cornstarch Slurry: Mix water and cornstarch is a small bowl until the cornstarch is fully dissolved. During the last 30 minutes of cooking, add the slurry to the slow cooker to thicken the gravy. Gently stir to distribute the mixture. Cover and cook for 30 minutes on High. Serve: Serve the roast with the veggies and topped with the gravy sauce. Garnish with fresh chopped parsley. Store roast in the fridge in an airtight container topped with the gravy liquid.