Ingredients
Scale
- 1 (3 1/2- to 4-pound) chuck roast
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons extra-virgin olive oil
- 3 medium yellow onions, peeled and quartered
- 6 cloves garlic, roughly chopped
- 6 carrots, cut into 2-inch pieces
- 1 cup dry red wine (optional)
- 4 cups beef stock
- 2 tablespoons Worcestershire sauce or balsamic vinegar
- 1 teaspoon dried thyme or 2 sprigs fresh thyme
- 1 teaspoon dried rosemary or 1 sprig fresh rosemary
- 1 bay leaf
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Season the chuck roast generously on all sides with salt and pepper.
- Heat olive oil in the slow cooker on medium-high and sear the roast on all sides for about 4-5 minutes until browned.
- Remove the roast and sauté onions, garlic, and carrots for 3-5 minutes until onions soften.
- Deglaze the pan with red wine, scraping up the brown bits and let it simmer for 5-10 minutes.
- Transfer the roast and sautéed vegetables to the slow cooker. Add beef stock, Worcestershire sauce (or balsamic vinegar), thyme, rosemary, and bay leaf. Cover and cook on LOW for 8 hours or HIGH for 4-5 hours.
- For gravy, remove the roast and whisk in cornstarch slurry before simmering until thickened, about 10 minutes.
- Slice or shred the roast and serve with cooking liquid or gravy.
Notes
Serve with classic mashed potatoes, egg noodles, or roasted vegetables for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 36g
- Cholesterol: 100mg
Keywords: pot roast, slow cooker, comfort food, family dinner, beef