There’s nothing quite like the comforting aroma of a slow-cooked beef roast permeating your kitchen. This particular recipe features a hearty roast gently braised in red wine and beef stock, kissed with aromatic herbs and vegetables. Prepare it in the morning, and by dinnertime, you’ll have a fork-tender meal that tastes like you spent hours in front of the stove.
Ingredients
- 3 to 4 pounds beef chuck roast, trimmed of excess fat
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 onion, sliced
- 3 carrots, peeled and sliced into chunks
- 2 celery stalks, roughly chopped
- 3 garlic cloves, minced
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 cup beef broth
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
Instructions
Start by seasoning your chuck roast with salt and pepper on all sides. Warm the olive oil in a skillet over medium-high heat, then carefully sear the roast until it develops a rich, brown crust—about 4 minutes per side.
Transfer the roast to the slow cooker. Top it with onion slices, carrots, celery, and garlic. In the same skillet, pour in the red wine and allow it to simmer for a minute or two, scraping up any browned bits from the pan. Pour this mixture over the beef and veggies.
Add the beef broth, fresh thyme, and bay leaf. Cover and cook on low for 8 hours (or high for about 4 hours), until the beef is tender enough to pull apart with a fork.
Once done, discard the bay leaf and thyme sprigs. For a slightly thicker gravy, you can ladle out some of the cooking liquid, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water), and simmer it briefly on the stovetop before returning it to the slow cooker.
This recipe is excellent because it yields a richly flavored meal that feels both sophisticated and comforting. It’s perfect for family gatherings, Sunday suppers, or anyone seeking a fuss-free way to prepare a sumptuous beef dish. For a leaner version, use a bottom round roast instead of a chuck roast. You can easily substitute the vegetables with parsnips or potatoes, and if you prefer a non-alcoholic version, replace the wine with extra beef broth. Serve this with mashed potatoes, crusty bread, or any side you love for a cozy, complete meal.
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.
