Ingredients:
3 -4 lbs boneless beef chuck roast
salt and pepper
2 -3 tablespoons olive oil
2 tablespoons butter
1 yellow onions, Quartered
3 -4 garlic cloves
red wine
1 beef bouillon cubes
1 tablespoon dried parsley
1 tablespoon italian seasoning
2 cups carrots, chopped
2 cups yukon gold potatoes, chopped
2 tablespoons butter
2 tablespoons flour
2 -3 cups beef stock
salt and pepper
Directions:
Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
Carmelize onions and garlic in the skillet then deglaze pan with red wine.
Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
Remove roast and veggies to serving platter.
Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
Spoon over roast and serve remaining gravy at table.
Servings: 4-6
Time preparation: 20 min.
Time total: 24 min.