Start by patting your beef chuck roast dry with paper towels to ensure a nice sear. Season it generously with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Sear the roast for about 4 minutes on each side, until a rich brown crust forms. Once browned, transfer it to your slow cooker.

In the same skillet, add a touch more olive oil if needed, and toss in diced onions, chopped carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened and fragrant. Stir in minced garlic and cook for another minute before adding 2 tablespoons of tomato purée and 1 tablespoon of plain flour. Mix well and cook for an additional minute until combined.

Pour in 1 cup of dry red wine to deglaze the pan, using a wooden spoon to scrape up the delicious browned bits from the bottom. Let it simmer for about 2-3 minutes, reducing slightly before whisking in 1 cup of beef stock and 2 tablespoons of Worcestershire sauce. Bring the mixture to a gentle simmer to enhance those lovely flavors before pouring it over the seared chuck roast in the slow cooker.

Now, toss in 2 bay leaves and a few sprigs of fresh thyme into the slow cooker, maximizing the flavor profile of your Crockpot Chuck Roast Recipe. Cover the slow cooker with its lid and set it to cook on LOW for 8-10 hours or on HIGH for 4-5 hours. The goal is to achieve fork-tender meat that falls apart with ease.

Once the cooking time is up, carefully remove the roast and vegetables from the slow cooker. In a saucepan, strain the cooking liquid to eliminate solids, then bring it to a gentle simmer over medium heat. Create a slurry by mixing 2 tablespoons of cornflour with 2 tablespoons of cold water, and gradually whisk this into the simmering liquid to thicken it. Allow it to cook until the gravy reaches your desired consistency, then season with salt and pepper to taste before serving.