- Chuck Roast - Salt - Pepper - Olive Oil or Avocado Oil - Onion - Carrots - Dry Red Wine - Beef Broth - Dried Parsley
Slow Cooker Instructions: Liberally salt and pepper the roast and set aside. Heat the oil in a very large pot or Dutch oven over medium-high heat.
Add the onion and carrots and cook until onions become tender, 3 to 5 minutes. Pour into greased or lined slow cooker. Remove pot from heat and set aside.
Stir in the wine (if using), beef broth, parsley, garlic powder, onion powder, thyme, rosemary, and Worcestershire into the slow cooker.
Place pot back over the heat and add more oil if needed. Once hot, sear the meat on all sides until nicely browned.