2 pound chuck roast
2 cloves garlic
8 oz baby carrots
16 oz gold potatoes (halved or quartered if large)
1/2 cup red wine
1 tablespoon herb and garlic seasoning
1 tablespoon olive oil
1 tablespoon butter
1/2 sweet yellow onion
3 cups beef broth
1/4 cup tapioca pearls
1/4 cup cornstarch
2 tablespoons tomato paste
Take your roast, and from there, season it thoroughly with the herb and garlic seasoning, making sur it’s all fully covered.
Take the oil and heat it up, and heat the pan onto medium-high heat, in a multi-cooker or a skillet.
Take the roast, and then brown it on each side.
Take the roast and then place it into your slow cooker with the potatoes and the carrots.
From here, use the time to make a slurry by whisking 1/4 cup of water with the cornstarch.
Make sure to fully whisk the slurry all together with the rest of the ingredients that are located within the slow cooker.
From there, turn the slow cooker onto low, and then, let it cook in the slow cooker on low for about 8-10 hours, or until it’s tender, and everything is combined.
Season everything for taste, and from there, serve it as you desire. You should try to go for a fork-tender sort of pot roast to offer the best results that you can get from this, and something that you won’t be able to get enough of.