Grassfed Herb and Garlic Slow Cooker Beef Roast

Ingredients:

• 3 to 4-pound beef roast (e.g., chuck roast)
• 1 packet dry onion soup mix
• 1 tablespoon dried rosemary
• 1 tablespoon dried thyme
• 1 tablespoon garlic powder
• 1/2 cup red wine (optional, can be replaced with beef broth)
• 1/2 cup water or beef broth
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 tablespoon cornstarch (optional, for thickening the gravy)
• 3 tablespoons water (for cornstarch slurry)

Instructions:

Prep the Beef: Season the beef roast with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the roast on all sides until browned. This step adds depth to the flavor. Mix the Seasonings: In a small bowl, combine the dry onion soup mix, dried rosemary, dried thyme, and garlic powder. Layer in Slow Cooker: Place the seared roast in the slow cooker. Sprinkle the seasoning mix over the roast. Pour the red wine and water (or beef broth) around the roast. The liquid should come up to about an inch on the side of the roast, but not cover it. Cook: Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is tender and falls apart easily. Thicken the Gravy (Optional): If you desire a thicker gravy, mix 1 tablespoon of cornstarch with 3 tablespoons of water to create a slurry. Pour this into the slow cooker in the last 30 minutes of cooking. Stir gently and allow it to thicken the sauce. Serve: Remove the roast from the slow cooker, and let it rest for a few minutes. Slice or shred the meat and serve with the gravy. This recipe maintains the simplicity and flavor-infusing qualities of a slow cooker roast, with a different set of seasonings for a unique taste. Feel free to adjust the herbs and spices according to your preferences!