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The Perfect Pot Roast Recipe for the Slow Cooker
  • 1 (3- to 4-pound) boneless beef chuck pot roast
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 tablespoons vegetable oil, or  olive oil, divided
  • 2 large onions, quartered
  • 4 medium carrots, cut into 3-inch pieces, halved lengthwise
  • 1 ½ pounds small round white or red potatoes (or use larger potatoes), peeled and cut into 2-inch chunks
  • 2 cloves garlic, minced
  • ½ cup dry red wine
  • 2 cups beef broth
  • ½ teaspoon dried thyme
  • 2 sprigs fresh rosemary
  • subheading: For the Gravy (Optional):
  • 2 tablespoons cornstarch
  • ¼ cup cold water
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