Description

A tender, slow-cooked chuck roast with root vegetables and red wine, finished with a rich, savory gravy. This hands-off meal is perfect for busy weeknights and delivers restaurant-quality comfort food.

Ingredients

Scale

3–4 pounds chuck roast
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 teaspoons black pepper
1 large yellow onion, chopped
6 cloves garlic, minced
1 cup dry red wine (Cabernet Sauvignon or Merlot)
1 cup low-sodium beef broth
4 large carrots, cut into 2-inch chunks
1 pound red potatoes, halved
1 cup green beans (fresh or frozen)
2 teaspoons dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons heavy cream (optional)

Instructions

Pat the chuck roast dry with paper towels and season generously on all sides with kosher salt and black pepper.
Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes on each side until browned. Remove meat and set aside.
In the same skillet, sauté chopped onions for 2-3 minutes until soft. Add minced garlic and cook for 1 minute, stirring constantly.
Place carrots and potatoes in the bottom of a 4-6 quart slow cooker. Place the seared roast on top.
Pour in red wine and beef broth. Sprinkle thyme, rosemary, and bay leaves over the top. Do not stir.
Cover and cook on low for 8 hours (or high for 4-5 hours). Check for tenderness after 6 hours.
Add green beans to the slow cooker during the last 60 minutes of cooking.
Transfer meat and veggies to a serving platter. Pour cooking liquid into a saucepan and skim off excess fat.
Whisk butter and flour together until smooth. Slowly whisk this mixture into the hot cooking liquid.
Stir constantly until the sauce thickens, about 2-3 minutes. Stir in heavy cream if using. Season with salt and pepper to taste.
Slice the roast against the grain and serve with the vegetables and gravy.

Notes

[‘Do not skip searing the meat; it adds essential flavor.’, ‘Use a dry red wine you would enjoy drinking.’, ‘Add green beans late in the cooking process to prevent them from becoming mushy.’, ‘Let the meat rest for 5-10 minutes after removing from the slow cooker to redistribute juices.’, ‘For a gluten-free version, substitute flour with cornstarch mixed with cold water.’]

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

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: slow cooker pot roast, chuck roast recipe, easy dinner, fall recipes, comfort food, beef stew, slow cooker meals