Description
This Chuck Roast recipe transforms tough cuts into fall-apart tender perfection, packed with rich flavors and aromatic herbs.
Ingredients
Scale
- 3 lb chuck or blade roast
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 cup dry red wine (or beef broth)
- 1 cup beef broth
- 1 onion (thinly sliced)
- 4 garlic cloves (minced)
- 2 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1½ cups baby carrots (or 3 large carrots, chopped)
- 1 lb potatoes (cut into chunks)
- Additional salt and pepper (to taste)
- 2 tbsp cornstarch + 2 tbsp water
Instructions
- Sear the meat by heating olive oil in a large skillet over medium-high heat. Pat the chuck roast dry and season it with kosher salt and black pepper. Sear each side for about 4-5 minutes.
- Deglaze the pan by adding red wine (or beef broth) and scraping up bits from the bottom.
- Add the roast to the crock pot along with onion, garlic, Worcestershire sauce, thyme, rosemary, reduced wine, beef broth, carrots, and potatoes.
- Cook on low for 8-10 hours until the meat is tender and can be shredded easily.
- Make the gravy by mixing cornstarch with water, adding it to the remaining liquid in a pan, and whisking until thickened.
Notes
Leftovers can be stored for up to 4 days in the fridge or 3 months in the freezer. To serve, consider pairing with crusty bread or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 100mg
Keywords: chuck roast, slow cooker, comfort food, fall-apart, tender beef
