Description
A tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and herbs, perfect for a comforting meal.
Ingredients
3 pounds beef chuck roast, trimmed of excess fat
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
4 cloves garlic, minced
1 large onion, sliced
4 large carrots, peeled and cut into 2-inch pieces
3 celery stalks, 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 the olive oil in a large skillet over medium-high heat.
Sear the beef roast in the hot oil for about 4 minutes on each side, until browned. Remove from heat.
Place the sliced onion, carrots, and celery in the bottom of the slow cooker.
Add the 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 the beef broth, red wine, tomato paste, and Worcestershire sauce until combined.
Pour the liquid mixture over the beef and vegetables in the slow cooker.
Add the fresh rosemary, thyme sprigs, and bay leaves on top.
Cover the slow cooker with its lid and cook on low for 8 hours, or until the beef is fork-tender.
Remove the bay leaves and herb sprigs before serving.
Slice or shred the beef roast and serve with the cooked vegetables and pan juices.
- Prep Time: 15 minutes
- Cook Time: 8 hours