2 lb Chuck Roast
2 cups Red Onion thinly sliced
3 Garlic Cloves minced
1 tbsp White Wine Vinegar
1 tbsp Worcestershire Sauce
1/4 cup Tomato Sauce
1 cup Beef Broth
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Fresh Thyme chopped, or 1/4 tsp dried
2 tsp Fresh Parsley chopped
1-2 tbsp All-Purpose Flour or cornstarch
In a small bowl, whisk together tomato sauce, beef broth, minced garlic, thyme, worcestershire sauce and white wine vinegar.
Trim any excess fat off of your chuck roast. Salt and pepper all sides of the roast.
In the bottom of your slow cooker, add half of the sliced red onions. Pour half the sauce over the onions. Place chuck roast on top of the onions and evenly sprinkle remaining onions on top. Pour remaining sauce on top.
Cover and cook on high for 4 hours or on low for 7 hours. When ready, roast will be fork tender.
To make gravy for the pot roast: Use 1 tablespoon of cornstarch or all-purpose flour per 1 cup of sauce from the slow cooker. Heat over low heat stirring frequently until sauce lightly thickens.
Serve pot roast with gravy over a bed of mashed potatoes with a sprinkle of fresh parsley(optional). Enjoy!