Ingredients

• 2kg / beef chuck roast, rolled
• 1 tsp each salt and pepper
• 2 tbsp olive oil
• 1 onion (large), cut into large dice
• 5 garlic gloves, peeled and smashed
• 5 carrots, peeled and cut into 2.5cm pieces
• 3 celery stalks, cut into 4cm pieces
• 1 cup (250ml) dry red wine (sub with beef broth)
• 3 cups (750ml) beef broth
• 1/3 cup (50g) plain flour
• 1 tsp dried rosemary
• 1 1/2 tsp dried thyme
• 750g potatoes, peeled and cut into 2.5cm pieces

Directions

1. Pat beef dry with paper towels. Sprinkle generously with salt and pepper all over.
2. Heat oil in a skillet over high heat. Brown aggressively all over - a deep dark brown crust is essential for flavour base! Should take about 7 minutes.
3. Transfer beef to slow cooker.
4. In the same skillet, add onion and garlic. Cook for 2 minutes until onion is browned.
5. Add wine, reduce by half. Transfer to slow cooker.
6. Mix together flour and about 1 cup of the broth. Lumps is fine. Pour into slow cooker.
7. Add remaining broth, carrots, celery, rosemary and thyme into slow cooker.
8. SLOW COOK: Cover and slow cook on LOW for 5 hours. Add potato, slow cook on LOW for 3 hours.
9. OVEN: Lid on dutch oven or similar, 150C for about 2 hrs (1 - 1.5kg) or 3 hours (2kg), then add potatoes then a further 1 hour until meat is tender.
10. Remove beef. Rest for 5 minutes, then slice thickly.
11. Adjust salt and pepper of Sauce to taste.