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Ingredients:
- 2 pound chuck roast
- 2 cloves garlic
- 8 oz baby carrots
- 16 oz gold potatoes (halved or quartered if large)
- 1/2 cup red wine
- 1 tablespoon herb and garlic seasoning
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 sweet yellow onion
- 3 cups beef broth
- 1/4 cup tapioca pearls
- 1/4 cup cornstarch
- 2 tablespoons tomato paste
Instructions:
-Season roast with herb and garlic seasoning.
-Heat olive oil and butter over medium-high heat in skillet or multi cooker.
-Brown roast on both sides and transfer to slow cooker along with carrots and potatoes.
-Make a slurry of cornstarch by whisking until smooth with 1/4 cup water.
-Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker.
-Cover and cook on low for 8-10 hours until fork tender.