Sunday Lunch Champion the Ultimate Slow Cooker Pot Roast

Pat the roast very dry with paper towels. In a shallow dish, combine salt, pepper, garlic powder, and thyme. Dredge the roast lightly in the flour mixture, shaking off any excess.

Heat oil in a large, heavy-bottomed skillet over medium-high heat until shimmering. Carefully place the roast in the hot oil and sear aggressively on all sides until a deep brown crust forms (about 3–4 minutes per side).

Remove the roast and set aside. Add the onion, carrots, and celery to the same skillet. Sauté for 5 minutes until slightly softened. Add the minced garlic during the last minute.

Pour the red wine (or extra broth) into the skillet, scraping up any browned bits (the fond) from the bottom. Let it bubble for one minute.

Place the seared roast into the bottom of the slow cooker insert. Pour the deglazed liquid and vegetables over the top. Add the beef broth and Worcestershire sauce. Tuck the bay leaves around the meat.

Cover the slow cooker. Cook on Low for 8–10 hours or High for 4–5 hours. The roast is done when it shreds easily with a fork.

Carefully remove the beef to a cutting board and shred using two forks. Discard the bay leaves.

Skim off any excess fat floating on top of the cooking liquid in the slow cooker. Bring the liquid to a simmer. Whisk in the cornstarch slurry until the gravy thickens to your liking. Taste and adjust seasoning.

Return the shredded meat to the gravy, or simply ladle the gravy generously over the pulled beef when serving.