Slow Cooker Beef Chuck Roast
A tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and herbs, 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 yellow onion, sliced
4 cloves garlic, minced
4 large 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 tablespoons tomato paste
2 teaspoons Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
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 beef roast in the hot oil for 4-5 minutes on each side until browned on all sides. Remove from heat.
Place sliced onion, carrots, and celery in the bottom of the slow cooker.
Add minced garlic on top of the vegetables.
Place the seared beef roast on top of the vegetables in the slow cooker.
In a medium bowl, whisk together beef broth, dry red wine, tomato paste, and Worcestershire sauce until combined.
Pour the liquid mixture over the beef and vegetables in the slow cooker.
Add fresh rosemary, thyme sprigs, 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 beef roast from the slow cooker and let it rest for 10 minutes before slicing or shredding.
Discard the rosemary, thyme sprigs, and bay leaves from the slow cooker.
Serve the beef roast with the cooked vegetables and spoon some of the cooking liquid over the top.