2 carrots peeled and cut in half widthwise
1 medium yellow onion, peeled, root trimmed but left intact and sliced into 4 wedges
3 cloves garlic, smashed
3 sprigs fresh thyme
1 large bay leaf
3 whole cloves or allspice berries
1 cup homemade or low salt canned chicken broth
1 cup dry white wine
2 tablespoons tomato paste
1 2 1/2 to 3 pound boneless beef chuck roast
2 tablespoons olive oil
kosher salt
freshly ground black pepper
2 tablespoons brandy
1/2 teaspoon prepared horseradish
1/2 teaspoon grainy prepared mustard
2 tablespoons sour cream
1 teaspoon all purpose flour
2 tablespoons minced fresh flat leaf parsley
Put the carrots, onion, garlic, thyme bay leaf and cloves or allspice in the bottom of a slow cooker crock. In a measuring cup or bowl, whisk together the broth, wine and tomato paste to blend. Set a large heavy based skillet over medium high heat. Pat the roast dry with paper towels, rub both sides with the olive oil and sprinkle generously with salt and pepper. Sear the roast in the skillet until a dark crust forms on one side, 3 to 5 minutes. Turn and sear the other side, 3 to 5 minutes. Reduce the heat to medium and put the roast on top of the vegetables in the crock. Add the broth mixture to the skillet, bring to a simmer and scrape the pan bottom to loosen any browned bits. Pour the liquid over the roast and cover the crock; don't stir. Turn the slow cooker to low heat; cook gently without lifting the lid until the roast is fall apart tender, 8 to 10 hours. Transfer the roast to a cutting board and tent with foil to keep warm. Strain the contents of the crock through a sieve set over a medium saucepan. Discard the strained liquid or use a fat separator. Bring to a boil and then simmer rapidly until reduced by half, about 10 minutes. Whisk in the brandy, horseradish and mustard. In a small bowl, mix the flour into the sour cream, stir in a few tablespoons of the sauce and then pour the sour cream mixture into the sauce, whisking vigorously to blend. Cook over medium heat, stirring occasionally, for 5 minutes to blend the flavors. Serve with the gravy and a sprinkling of parsley.
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