1 ) Season roast with herb and garlic seasoning
2 ) Heat olive oil and butter over medium-high heat in skillet or multi cooker
3 ) Brown roast on both sides and transfer to slow cooker along with carrots and potatoes
4 ) Make a slurry of cornstarch by whisking until smooth with 1/4 cup water
5 ) Whisk cornstarch slurry with all remaining ingredients and pour into slow cooker
Cover and cook on low for 8-10 hours until fork tender
Notes:
I don’t recommend cooking this recipe on high.
Red wine can be omitted or subbed for additional beef broth.
Browning roast before cooking is optional.
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