Instructions
- Season the Wagyu Chuck Roast generously with Salt and Pepper.
- Sear the roast in a hot skillet until browned on all sides. Set aside.
- In the slow cooker, combine the Vegetables, Garlic, Rosemary, and Thyme.
- Place the seared roast on top of the vegetables.
- Pour in the Beef Broth, Red Wine, Tomato Paste, and Balsamic Vinegar.
- Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the roast is fork-tender.
- Remove the roast and vegetables from the slow cooker. Keep warm.
- Strain the cooking liquid into a saucepan. Bring to a boil and reduce by half.
- Whisk in the cold Butter to create a Red Wine Reduction sauce.
- Shred the roast with two forks and serve with the vegetables, drizzled with the Red Wine Reduction sauce.
