Directions

• Cut onions into rings, set aside.
• Make the sauce in a medium size bowl: Add in the broth, garlic, tomato sauce, thyme, worcestershire and red wine vinegar.
• In the slow cooker, put in half of the onions and half of the sauce.
• Place in your your chuck roast and season with salt and pepper on all sides.
• Add the remainder of the onions and liquid.
• Cook on low for 8 hours or high for 4 hours.
• You can serve it as is now, but if you want to thicken the gravy continue on.
• Thickening the gravy (additional 10 – 20 minutes)
• Remove the meat and onions to a separate dish and shred it.
• Set the crockpot on high temp.
• Make a cornstarch slurry by mixing equal parts cornstarch and water in a little bowl and pour it into the broth.
• Stir well and add meat & onions back in.
• continue to cook additional 10 – 20 minutes.
• I ike to serve it over mashed potatoes with a side salad!