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
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 stalks celery, cut into 2-inch pieces
1 cup beef broth
1/2 cup dry red wine
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons dried 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. Sear the roast on all sides until browned, about 3-4 minutes per side.
Transfer the seared roast to the slow cooker.
Add minced garlic, sliced onion, carrots, and celery around the roast in the slow cooker.
In a medium bowl, whisk together beef broth, dry red wine, and tomato paste until combined.
Pour the broth mixture over the roast and vegetables.
Sprinkle dried thyme and dried rosemary over the roast and add 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 bay leaves before serving. Slice or shred the beef and serve with the cooked vegetables and juices.
- Prep Time: 15 minutes
- Cook Time: 8 hours