Remove chuck roast from packaging and pat dry with paper towels. Liberally season the roast with salt and pepper on all sides.
if your slow cooker has a sauté function, turn it to medium-high heat and add 2 tablespoons of olive oil. When the oil is shimmering, sear the roast on all sides, about 4 to 5 minutes per side to develop a nice, even golden brown crust all over. Remove the roast from the pan and set aside.
Alternatively, if your slow cooker does not have a sauté function, you can use a Dutch oven on the stovetop.
Add the onions, garlic, and carrots to the slow cooker and sauté until the onions are beginning to soften, 3 to 5 minutes. Add 1 cup of red wine and use a wooden spoon to scrape the browned bits from the bottom of the pot while the wine reduces. Simmer until the wine reduces by half, 5 to 10 minutes.
In your slow cooker, combine the seared roast, sautéed vegetables and liquid, and beef stock.
Set the slow cooker to low and cook until the roast is falling apart, about 8 hours. Taste and add salt and pepper as needed. Turn off the slow cooker and use a ladle to remove the fat that’s collected at the top of the cooking liquid before serving.
If you prefer a thicker sauce, more like a gravy than a broth, combine the cornstarch and water in a small bowl and stir to make a slurry.
Remove the roast and vegetables from the pot and tent with foil to keep warm. Stir the slurry into the cooking liquid and bring to a simmer while stirring. Cook until thickened, about 10 minutes. Remove from the heat, taste, and adjust seasonings as needed.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
8 servings