Nothing warms the heart quite like juicy, fall-apart beef that has been simmering all day in a fragrant blend of herbs and spices. This slow cooker recipe delivers savory flavors mingled with a gentle kiss of red wine, making for an easy yet show-stopping dinner.
Ingredients
- 3 pounds beef chuck roast, trimmed of excess fat
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 large onion, sliced
- 2 carrots, peeled and cut into chunks
- 2 stalks celery, chopped
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 teaspoons dried thyme
- 1 tablespoon tomato paste
Instructions
Begin by patting the roast dry with paper towels. Season it generously on all sides with salt and pepper. In a large skillet over medium-high heat, warm the olive oil until shimmering, then add the beef and sear for about 2–3 minutes per side until a rich brown crust forms. This extra step infuses the dish with extra flavor—don’t skip it!
Transfer the seared beef to your slow cooker. Scatter the onions, carrots, and celery around it, then add the minced garlic. In a small bowl or measuring cup, whisk together the red wine, beef broth, dried thyme, and tomato paste. Pour this mixture over the meat and vegetables, ensuring they’re well coated.
Secure the lid, then let the slow cooker work its magic on low for about 8 hours, or on high for about 4–5 hours. You’ll know the beef is done when it’s fork-tender and practically melts in your mouth.
When you’re ready to serve, spoon the vegetables and sauce over thick slices or shreddings of the beef. This dish pairs perfectly with buttery mashed potatoes or a crusty loaf of bread to soak up every last drop of braised goodness.
Finally, garnish with a sprinkle of fresh parsley or a crack of black pepper, and enjoy!
Slow Cooker Beef is perfect for anyone craving a comforting, homey meal without a lot of hands-on time. If you want to cut down on alcohol, substitute more beef broth for the wine. You could also add fresh mushrooms or toss in some potatoes to make it a one-pot feast. With its hearty flavors and ease of preparation, this recipe hits the sweet spot for busy families, meal preppers, or anyone who loves the aroma of a delicious dinner waiting to be served. Happy cooking!
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
