• 1 Chuck Roast
  • 1 Yellow Onion Sliced
  • 1 Bunch of carrots , Peel and Sliced in rounds
  • 3-4 Russet potatoes, peeled and cut into large cubes
  • Large container of Beef Broth
  • Olive oil
  • Salt
  • Pepper


  • Season your Chuck roast with Olive oil, Salt and Pepper
  • Slice potatoes and put in crock pot first
  • Follow with rest of vegetables
  • Sear both sides of roast in a hot skillet and then place on top of vegetables in crock pot
  • Place seared Chuck Roast on top of vegetables
  • Season with salt and pepper
  • Cover with beef broth
  • Let cook on low 10-12 hours

Wine pairing with 2014 Barbera, Dry Creek Valley, Lago Di Merlo