In this recipe the beef comes out perfectly tender and juicy by slow cooking in a wine and beef broth with sauteed onions, garlic, carrots, potatoes, and peas.

🥦🥦 Ingredients
2.5 lbs chuck roast
2 tsp salt
1 tsp black pepper
1/2 tsp celery salt
1/2 tsp garlic powder
3 tbsp olive oil
2 tbsp butter
1 yellow onion, diced
5 garlic cloves, minced
1 cup red wine, cab or merlot
4 cups beef broth
3 tbsp tomato paste
2 tsp better than beef bouillon
2 tsp worcestershire
4 carrots, peeled and cut into chunks
1 lb baby yukon potatoes, cut into quarters
2 bay leaves
2 rosemary sprigs
1 cup frozen peas
1/4 cup water
3 tbsp corn starch
2 tbsp butter

🥗🥗 Instructions
Season meat all over with salt, pepper, celery salt, and garlic powder.
Heat olive oil in a large pan over medium-high heat. Place seasoned meat in hot pan and don’t touch for 4 minutes, ensuring a good sear.
Flip over and sear for 4 more minutes. Carefully turn over on each side to ensure all 4 sides of meat get seared. Transfer to the slow cooker.
In the same pan, melt 2 tbsp butter over medium heat. Add diced onions and cook for 4 minutes. Add minced garlic and a splash of wine, scraping up any brown bits in the pan.
Transfer onion mixture to slow cooker. Add in 1 cup wine, beef broth, tomato paste, beef bouillon, worcestershire, carrots, potatoes, bay leaves, and rosemary sprigs. Cover with lid.
Cook on low setting for for 8 hours (begin checking at 7.5 hours). Check stew, meat should be tender falling apart and potatoes easily pierced with a fork. Remove bay leaves and rosemary sprigs from pot.
Add the frozen peas in the last 15 minutes. In a separate small bowl combine the cold water and cornstarch. Add mixture to slow cooker and stir well, this will thicken the stew.
Turn off heat and add the last 2 tbsp cold butter. Serve with warm bread and enjoy!