3 pound boneless chuck roast
1/4 cup red wine
2 large red apples
1 large red onion
1 tablespoon olive oil
seasoned salt (or salt and pepper)
1 large sprig of rosemary (or more to taste, or Optional)
1 tablespoon cornstarch
2 tablespoon cold water
Add 1/4 cup red wine to bottom of
Cut onion ends off. Cut onion in half horizontally, then cut each round chunk into quarters.
Place 4 onion quarters on bottom of pot.
Rinse roast under cool water, then place on top of onions.
Place remaining onion quarters around roast.
Wash apples. Leaving skins on, cut each apple into quarters, removing seeds and hard centers. Place apple quarters around roast.
Place olive oil on top of roast and rub into top. Sprinkle roast liberally with your favorite seasoned salt blend, or with salt and pepper to taste.
Place slow cooker on high temperature and cook, covered, for 6 hours (or 12 hours on low).
Remove roast from pan to a warmed platter and cover with foil.
Let sit for 5 minutes. Meanwhile, carefully remove pan from slow-cooker base and pour juices through a fine sieve. Discard apple-onion pulp (or serve on the side, hot, like applesauce).
Add clarified juice back to pot and heat on high. In a small prep bowl, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth and lump-free.
Add cornstarch mixture to hot juice, stirring constantly with a whisk until juice is thickened.
Pour sauce over meat on platter and serve immediately.