Slow Cooker Chuck Roast
This Slow Cooker Chuck Roast Recipe is the perfect comfort food to feed a crowd! Eight hours in the slow cooker over low heat and you will have a fall-apart roast packed with tender vegetables and plenty of flavorful sauce.
Servings 8 servings
- 3 pound chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1 large yellow onion diced
- 1 tablespoon garlic powder peeledand smashed
- 2 tablespoons tomato paste
- 1 cup dry red wine
- 4 carrots peeled and cut into 1 inch chunks
- 2 celery stalks sliced into 1/2 inch pieces
- 1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small
- 1 tablespoon dried thyme
- 1/2 tablespoon dried rosemary
- 2 bay leaves
- 3 cups beef broth
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch
- Fresh parsley for garnish
Season a 3 lb. chuck roast on all sides with salt and pepper to taste.
In a large pan, place 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium-high heat. Once the butter melts, add the seasoned roast and sear until golden brown on all sides. Transfer the roast to a large slow cooker.
Add 1 large diced yellow onion with 1 tablespoon garlic powder to the pan. Cook, stirring occasionally, until golden.
Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.
Add 1 cup dry red wine to the pan. Scrape up the brown bits from the bottom of the pan and stir them in – that’s flavor! Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.
Add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 tablespoon dried thyme, 1/2 tablespoon dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.
Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
Thickening the Sauce, Finishing the Chuck Roast, and Serving
- Want the potatoes more firm? Add them halfway through cooking. Avoid russet potatoes.
- Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor. Don't skip these steps! Scrape up those brown bits and mix them in. That's flavor!
- If you like tender, melt-in-your-mouth beef roast, it’s always best to cook pot roast on the low setting. I promise, the beef will come out tender and juicy every single time!
Calories: 457kcal | Carbohydrates: 19g | Protein: 36g | Fat: 25g | Saturated Fat: 12g | Cholesterol: 125mg | Sodium: 539mg | Potassium: 1048mg | Fiber: 3g | Sugar: 3g | Vitamin A: 5330IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 5mg