- 1 (3 ½ – 4 pound) boneless chuck eye pot roast, tied
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, chopped medium
- 1 small carrot, chopped medium
- 1 small rib celery, chopped medium
- 2 medium cloves garlic, minced
- 2 teaspoons granulated sugar
- 1 cup low-sodium chicken broth
- 1 cup low-sodium beef broth
- 1 sprig fresh thyme or 1 teaspoon dried thyme
- ¼ cup dry red wine
- 1 ½ pounds carrots, cut into 1–2 inch pieces
- 1 – 1 ½ pounds small red potatoes, cut into halves or quarters if large
- Season the roast generously with salt and pepper. Heat the oil in a large skillet over medium-high heat until shimmering but not smoking. Brown the roast thoroughly on all sides, reducing heat if fat begins to smoke, 8 to 10 minutes. Transfer the roast to a slow cooker; set aside.
- Add onion, carrots, and celery to skillet and cook over medium heat, stirring occasionally, until vegetables begin to brown, 6 to 8 minutes. Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken and beef broths and thyme, scraping bottom of pan with wooden spoon to loosen browned bits. Stir in red wine. Pour onion and broth mixture over the roast in the slow cooker. Cook the roast on low for 8-9 hours until meat is very tender. If possible, turn roast every 60 minutes while it is cooking. During the last 45 minutes of cooking, turn the slow cooker temperature to High and add carrots and potatoes submerging them in the cooking liquid as much as possible. Continue to cook until vegetables are tender, about 30-40 minutes.
- Transfer roast to a cutting board; tent with foil to keep warm. Allow liquid in slow cooker to settle about 5 minutes, then use a wide spoon to skim fat off surface; discard thyme sprig. Season with salt and pepper to taste. Pull apart meat into large pieces; transfer to serving platter. Using a slotted spoon, transfer vegetables to platter with the roast. Pour some of the sauce from the slow cooker over the meat and vegetables. Pass around the remaining sauce when serving.
Recipe adapted from Cook’s Illustrated