"Turned out great!! Made it exactly as the recipe was laid out. Will definitely make again." -Beth

You will need...

chuck roast salt and pepper unsalted butter vegetable oil yellow onion garlic powder tomato paste dry red wine carrots

Yeast Package


celery red potatoes dried thyme dried rosemary bay leaves beef broth Salt and black pepper cornstarch Fresh parsley

Yeast Package

It's so easy!

Just 15 minutes of prep and a flavorful gravy made in the same pot!

Flour Bowl

Season roast with salt and pepper. Melt butter and oil in a pan, add roast and sear until brown.


Add onion and garlic to pan. Stir tomato paste and cook. Transfer to the slow cooker with roast. Add wine to the pan.


Cook for 2-3 minutes. Pour into the slow cooker. Add carrots, celery, potatoes, thyme, rosemary, bay leaves and beef stock.


Cover and set over low heat. Cook for 8-10 hours. Make the slurry and add to slow cooker. Cook for another hour.


Remove roast and shred. Discard leaves. Sprinkle with parsley and serve warm with the vegetables, sauce, and sides. Enjoy!


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