COMPLETE MEALS IN A CROCK POT RECIPES

Steps:

• Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.
• Peel shallots and cut in half through the root.
• Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.
• Transfer roast to a 6-qt. slow cooker. Top with carrots and shallots.
• Pour red wine into hot frying pan used to brown roast. Scrape any browned bits from the bottom of the skillet using a wooden spoon. Stir in vinegar, brown sugar, beef base, and tomato paste. Pour mixture over roast in slow cooker.
• Top roast and vegetables with fresh thyme and rosemary.
• Cover slow cooker and cook on low setting until roast is tender when pierced with a fork, 6 hours.
• Transfer roast from slow cooker to a cutting board and vegetables to a serving platter.
• Whisk together flour and cold water in a small saucepan. Measure 1 cup cooking liquid and strain into pan, whisking. Bring to a boil, whisking often. Reduce heat and simmer, whisking occasionally, until gravy is thickened, 5 minutes.
• Slice meat and arrange on platter with vegetables. Spoon gravy on top. Scatter fresh herbs over roast and vegetables, and serve.