1 (5 lb.) boneless beef chuck roast, trimmed and cut into 1 1/2-inch pieces
salt and pepper
2 tbsp. vegetable oil
2 onions, chopped medium
3 garlic cloves, minced
1 cup dry red wine
2 tbsp. tomato paste
2 cups chicken broth
2 cups beef broth
2 bay leaves
1 tsp. dried thyme
2 lbs. red potatoes (6 medium), scrubbed
1 lb. carrots, peeled and cut into 1-inch pieces
1/2 cup flour
1 cup frozen peas
1/4 cup minced fresh parsley
1. Dry the beef with paper towels, then season with salt and pepper. Heat 2 tsp. of the oil in a 12-inch skillet over medium-high heat until just smoking. Brown half the beef, about 10 minutes. Then add to slow cooker. Return the skillet to medium-high heat and repeat with 2 more tsp. of oil and the remaining beef.
2. Add the remaining 2 tsp of oil to the empty skillet and return to medium-heat until shimmering. Add the onions and the 1/4 tsp. salt and cook until softened, about 5 minutes. Stir in the garlic and cook for 15 seconds. Stir in the wine and tomato paste, scrapping up any brown bits. Simmer until the wine has reduced by half, about 3 minutes. Then pour into the slow cooker.
3. Add the chicken broth, 1 1/2 cups of beef broth, bay leaves, and thyme to the slow cooker. Nestle the potatoes and carrots into the slow cooker around the edges, leaving the meat in the center. Cover and cook either on low or high until the meat is tender, 9-10 hours on low or 6-7 hours on high.
4. When the meat is tender remove the potatoes using a slotted spoon and transfer to a cutting board to cool slightly. Discard the bay leaves. Set the slow cooker to high. Whisk the flour with the reaming 1/2 cup of beef broth until smooth. Then stir into the slow cooker. Quarter the potatoes and return them to the slow cooker. Stir in the peas. Cover and continue to cook until the sauce is thickened and no longer tastes like flour, about 15-30 minutes longer. Before serving, stir in the parsley and season with salt and pepper to taste.
Notes: To make ahead, the night before or day in advance prepare the recipe through step 2. Instead of adding the ingredients to the slow cooker, refrigerate them. Be sure to store the browned meat in one container and the liquid and vegetables in another container.
* From America's Test Kitchen