Description
A tender, melt-in-your-mouth slow cooker chuck roast recipe that uses a searing technique and rich aromatics to create restaurant-quality comfort food with minimal effort.
Ingredients
Scale
- 3 to 4-pound boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- Vegetable oil or avocado oil (for searing)
- 2 medium yellow onions, sliced into half-moons
- 4 to 5 garlic cloves, minced
- 1 cup low-sodium beef broth
- 1/2 cup dry red wine (Cabernet Sauvignon or Merlot)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 tablespoon maple syrup
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt and pepper. Let it sit at room temperature for 30 minutes.
- Heat vegetable oil 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 sliced onions for 5 minutes until softened. Add minced garlic and cook for 1 minute. Scrape up brown bits from the pan.
- Stir in tomato paste, Worcestershire sauce, and maple syrup. Cook for 1 minute. Pour in red wine and beef broth, simmer for 2 minutes to reduce slightly.
- Place the seared roast into a 6-quart slow cooker. Pour the onion and liquid mixture over the meat. Add thyme and bay leaf. Ensure liquid comes halfway up the roast.
- Cover and cook on low for 8 hours (or high for 4-5 hours) until the meat is fork-tender.
- Remove roast and vegetables to a platter and cover with foil. Turn slow cooker to high. Stir in cornstarch slurry and cook for 15-20 minutes until the sauce thickens. Adjust seasoning to taste.
Notes
Searing the meat is crucial for developing flavor through the Maillard reaction. Trim excess fat to about 1/4 inch to prevent greasy gravy. If using high heat, check for tenderness after 4 hours. Leftovers improve in flavor after 24 hours and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Sliced against the g
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 25
- Saturated Fat: 10
- Carbohydrates: 8
- Fiber: 2
- Protein: 40
Keywords: slow cooker chuck roast, beef roast, comfort food, meal prep, easy dinner, copycat recipe, low and slow cooking