3 pound Chuck roast
4 – cloves minced garlic
3 Vidalia Onions, thinly sliced
2 cups beef broth
1 tbsp. Amino acids or Worcestershire sauce
1 tbsp. apple cider vinegar
1/2 cup red wine
1/2 tsp. onion powder
1 tsp. dried thyme
1/2 tsp. dried rosemary
1 tsp. parsley
1 tsp. basil
1 tsp. ground red pepper
2-3 tbsp. cornstarch
1/3 cup water
1. Add half the onions to the bottom of your crock pot, then place roast on top. Mix all dry ingredients and sprinkle on top of roast. Mix garlic, beef broth, Worcestershire sauce, apple cider vinegar and red wine together and pour into crockpot. Top with the other half of the onions. Allow the roast to cook on the low setting for 6–8 hours.
2. When done remove the meat from the slow cooker. Combine 2 tablespoons of the cornstarch and water in a small bowl or mason jar.Add to the slow cooker, stir and let cook for an additional 5–7 minutes. If the gravy is still thin, use the remaining tablespoon of corn starch dissolved in 2 tablespoons of water, let cook an additional 5 minutes.
3.Serve with mashed potatoes or your favorite side
