Description

Transform tough, affordable cuts of beef into tender, melt-in-your-mouth pot roast with minimal active effort. This recipe uses a searing technique and slow cooking to deliver restaurant-quality results with simple pantry staples.

Ingredients

Scale

3–4 lbs beef chuck roast (well-marbled)
2 tbsp unsalted butter (or olive oil)
2 medium large onions, chopped into chunks
4–5 garlic cloves, minced
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 cups low-sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
6–8 carrots, cut into chunks
1.5 lbs red potatoes (Yukon Gold or baby red), halved
Fresh thyme and rosemary sprigs
2 bay leaves
Salt and black pepper to taste
2 tbsp cornstarch mixed with 2 tbsp cold water (for slurry)

Instructions

Pat the chuck roast dry with paper towels and season all sides generously with salt and black pepper.
Heat butter in a heavy-bottomed skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove meat and set aside.
In the same skillet, sauté chopped onions for 3-4 minutes until softened. Add garlic and cook for 1 minute until fragrant, scraping up browned bits.
Pour in red wine to deglaze the pan, stirring vigorously to release flavorful bits. Simmer for 2 minutes to reduce slightly.
Transfer the onion and wine mixture into a 6-quart slow cooker insert. Place the seared roast on top.
Pour in beef broth and tomato paste. Add Worcestershire sauce.
Tie thyme and rosemary sprigs together with kitchen twine to make a bundle. Place the herb bundle and bay leaves on top of the roast.
Cover and cook on LOW for 6-7 hours.
After 6 hours, add carrots and potatoes. Cover and cook for another 1-2 hours on LOW until vegetables are tender and meat is fork-tender.
Remove roast and herb bundle. Whisk cornstarch slurry and stir into the cooking liquid. Cover and cook on HIGH for 15-20 minutes until gravy thickens.
Slice or shred the beef. Serve with thickened gravy and vegetables, garnishing with fresh parsley if desired.

Notes

Searing the meat is crucial for developing flavor through the Maillard reaction. Do not overcrowd the slow cooker. Add root vegetables in the last 1-2 hours to prevent them from turning to mush. For freezing, remove potatoes before freezing as they do not freeze well. Internal temperature should reach 190°F-200°F for optimal tenderness.

Prep Time: 15 minutes
Cook Time: 8 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice/shred of bee
Calories: 475
Sugar: 6
Sodium: 600
Fat: 25
Saturated Fat: 10
Carbohydrates: 20
Fiber: 4
Protein: 35

Keywords: slow cooker pot roast, beef chuck roast, comfort food, easy dinner, meal prep, braised beef, crockpot recipes