1tbspBeef Baseoptional, you could also use tomato paste
3tbspWorcestershire Saucemore or less to taste
FOR THE SLOW COOKER:
2cBeef Broth/Beef Stockyou could also use vegetable broth
Fresh Herbssuch as thyme, bay, etc.
TO MAKE THE GRAVY:
1 - 2tbspAll Purpose Flour
1/2cWater
FOR SERVING:
Potatoes
Instructions
Chop carrots and celery and add to the bottom of a slower cooker on high heat.
In a heavy stock pot with a bit of oil over high heat, add a chuck roast that has been liberally seasoned with salt, pepper and dusted with flour. Cook each side just until caramelized and golden brown. Use tongs to assist you in browning all sides.
Place the roast on top of the vegetables in the slow cooker.
Meanwhile, to the pan you browned the roast in, add butter and a diced onion. Saute until tender. If you'd like to add the minced garlic, go ahead and add that now.
Slice mushrooms about 1/4" thick. Add beef base, Worcestershire and a pinch more salt and pepper. Give those just a few minutes to mingle with the onions.
Add this mixture to the top of the roast, along with a sprig of thyme. The last step is to add beef stock. You can also use vegetable broth here.
Continue to cook on high for about 6 hours, checking it occasionally.
Remove the roast to a serving plate (it should literally be falling apart at this point) and cover with foil to keep warm.
Strain the vegetables from the liquid and pour the broth into a sauce pan, bring to a boil.
Make a slurry of flour and water and add to the boiling liquid. Continue to cook until thickened.
Serve with the reserved vegetables and mashed potatoes, if desired.