Instructions

Have the chuck roast at room temperature.  Place the meat on a large platter and pat the roast dry with a couple of paper towels.

Drizzle with a light coat of olive oil then season with the Montreal Steak® Seasoning.  Sprinkle with rosemary.

Flip the meat over and repeat for the second side.  Allow the meat to sit for about 15 minutes.

Prepare the vegetables and set aside in a large bowl.

Sear the meat over medium high heat, allowing the meat to brown well before flipping it to the other side.

While the meat is searing, place a layer (about half) of onions, carrots and celery in the bottom of the crock pot.  Place remaining vegetables in the frying pan to sauté lightly.

When the meat is browned, place in the slow cooker on the bed of vegetables.  Add remaining sautéed vegetables (with the exception of the mushrooms).  Spread evenly over the meat.

De-glaze the frying pan with some of the beef stock, scraping to remove all the yummy brown bits and pour it over the meat.

Add the red wine, any remaining stock and the marrow bone.

Adjust seasonings, if needed. I prefer to add a teaspoon of beef base paste rather than salt.

Set the crock pot to HIGH for 6 hours or LOW for 8 hours.  Check on a regular basis to make sure the liquid level is not too low.

Time the potatoes to steam them and serve with the meat.

In the last hour of cooking, spread the mushrooms evenly over the top.  Cook until soft.  Add the potatoes just long enough to heat through OR if you waited to steam them until near the end of the cooking time, then they should still be warm.

You can also opt to serve the potatoes slightly “smashed” in the bottom of a soup bowl then ladle the meat  and vegetables over the potatoes.