Slow Cooker Beef Chuck Roast
A tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and rich beef broth, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, peeled and sliced
4 cloves garlic, minced
4 medium carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
Instructions
Season the beef chuck roast evenly with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Sear the roast in the hot oil for 4 to 5 minutes per side until browned on all sides. Remove from heat.
Place the sliced onion, carrots, celery, and minced garlic in the bottom of the slow cooker.
Set the seared beef roast on top of the vegetables in the slow cooker.
Pour the beef broth, red wine, and Worcestershire sauce over the roast and vegetables.
Add the fresh thyme, rosemary, and bay leaves to the slow cooker.
Cover and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the roast and vegetables from the slow cooker. Discard the herb sprigs and bay leaves.
Slice or shred the beef roast as desired and serve with the cooked vegetables and cooking liquid.