Instructions
1. Sear the Roast
Pat the roast dry and season generously with salt and pepper.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the roast on all sides until browned (about 3–4 minutes per side).
2. Prepare the Base
Transfer roast to a slow cooker.
Add onions, garlic, carrots, and celery around the meat.
Stir tomato paste into the beef broth and pour over roast. Add wine if using.
Add rosemary, thyme, and bay leaves.
3. Cook Low and Slow
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until beef is fork-tender.
4. Make the Mashed Potatoes
About 30 minutes before the roast is done, boil potatoes in salted water until tender (15–20 minutes).
Drain and mash with butter, cream, salt, and pepper until smooth.
5. Make the Gravy
Remove roast and vegetables from slow cooker.
Strain the liquid into a saucepan, discard herbs, and simmer.
Whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to thicken.
6. Serve
Slice or shred the beef, arrange over mashed potatoes, and drizzle with rich gravy. Serve vegetables on the side.
Tips for Best Results
Browning the meat before slow cooking adds deep flavor.
For extra richness, add a splash of Worcestershire sauce to the broth.
This dish reheats well and tastes even better the next day.
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