Prep 15min    Cook 6hr

Ingredients

• 4 lb boneless beef chuck roast
• 2 tbsp butter unsalted
• 1 tbsp vegetable oil
• 1 large yellow onion peeled and cut into large wedges
• 2 cloves garlic peeled or 1 tbsp of garlic powder
• 6 carrots whole
• 2 celery stalks cut into large pieces
• 4 potatoes cut into large pieces
• 2 sprigs fresh rosemary or 2 teaspoons of dried rosemary
• 2 bay leaves
• 6 ounce tomato paste
• 1 cup red wine
• 2 cups beef stock
• Salt and pepper to taste

Instructions

1. In a large Dutch oven, place the butter and vegetable oil over medium high heat.
2. Once hot and the butter is melted, add the seasoned beef and sear until golden brown on all sides. Remove to a plate and set aside.
3. Toss together the onion, garlic, carrots, celery, potatoes, rosemary in the pan. Allow to cook, stirring occasionally, until browned.
4. Stir in the tomato paste and continue to cook for another 2-3 minutes.
5. Deglaze the pan with the red wine, scraping up the brown bits from the bottom of the pan, and continue to cook for another 2-3 minutes.
6. Transfer to everything into a crock pot. Cook on low until the beef is tender and shreds easily, about 5-6 hours. (spoon broth over or flip roast every so often)
7. Season with more salt and pepper if needed. Remove the bay leaves before serving. Serve hot with desired sides.