- Season the Roast:
- Season the chuck roast generously with salt and black pepper.
- Sear the Roast:
- Heat vegetable oil in a large skillet over medium-high heat. Sear the roast on all sides until browned. This step adds flavor to the meat.
- Place in Slow Cooker:
- Transfer the seared roast to the slow cooker.
- Add Vegetables:
- Add sliced onions, minced garlic, carrots, potatoes, and celery around the roast in the slow cooker.
- Prepare Braising Liquid:
- In a bowl, whisk together beef broth, red wine (if using), tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaves.
- Pour Liquid Over Roast:
- Pour the braising liquid over the roast and vegetables in the slow cooker.
- Cook:
- Cover and cook on low for 8-10 hours or until the meat is fork-tender.
- Make Gravy (Optional):
- If you want to make gravy, whisk together 1/4 cup of flour with some water to create a smooth paste. Stir the paste into the slow cooker liquid, turn the heat to high, and cook for an additional 20-30 minutes or until the liquid thickens.
- Remove Bay Leaves and Serve:
- Before serving, don’t forget to remove the bay leaves. Slice the roast and serve it with the vegetables and gravy.
- Enjoy:
- Enjoy your slow cooker pot roast with your favorite sides!
This slow cooker roast is comforting and flavorful, with the meat becoming tender and infused with the aromatic herbs and vegetables. Adjust the seasoning and vegetables according to your preferences.