Ingredients: 3 lbs chuck roast. 1 onion, sliced. 4 cloves garlic, minced. 1 cup beef broth. 1/2 cup red wine. 2 tbsp soy sauce. 2 tbsp Worcestershire sauce. 2 tbsp tomato paste. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste. 2 tbsp cornstarch optional, for thickening.
Instructions: In the bottom of the slow cooker, put sliced onions. Put the chuck roast on top of the onions after seasoning it with salt and pepper. Spices like thyme, rosemary, soy sauce, Worcestershire sauce, beef broth, and red wine should all be mixed together in a bowl. Spread the mix on top of the chuck roast. Put the lid on top and cook on low for 8 hours or high for 4 to 5 hours, until the meat is soft and falls apart. If you want the gravy to be thicker, you can mix some water with cornstarch and stir it into the slow cooker during the last 30 minutes of cooking. When it's done, take the chuck roast out of the slow cooker and use two forks to shred it. The slow cooker gravy goes well with the shred meat. Have fun!