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Sunday Supper: Slow Cooker Chuck Roast

Name: Slow Cooker Chuck Roast
Prep time: 15 min
Cook time: 9 h
Total time: 9 h 15 min
Yield: 8
Cuisine: Roast
Ingredients: 3 pound chuck roast; Salt and freshly ground black pepper; 2 Tbsp. unsalted butter; 1 Tbsp. vegetable oil; 1 large yellow onion diced; 1 Tbsp. garlic powder; 2 Tbsp. tomato paste; 1 cup dry red wine; 4 carrots peeled and cut into 1 inch chunks; 2 celery stalks sliced into ½ inch pieces; 1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small; 1 Tbsp. dried thyme; ½ Tbsp. dried rosemary; 2 bay leaves; 3 cups beef broth; Salt and freshly ground black pepper to taste; 2 Tbsp. cornstarch; Fresh parsley for garnish

January 14, 2024

Plated pot roast with potatoes and carrots

We love Sunday Supper Movement's for its variety of delicious recipes -- all of which have the family running to the dinner table. When the temps drop drastically and the news starts dropping 'polar vortex', we know the weekend ahead will be spent cozied up indoors. We'll usually opt for a 'set it and forget it' crockpot or slow-cooking recipe, so we can enjoy the pajama marathon without worrying about what's for dinner.

Try this recipe for Slow Cooker Chuck Roast from Sunday Supper Movement - let us know how you like you!

Slow Cooker Chuck Roast

Rated 5 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

9 hours

Calories

457

From our friends at Sunday Supper Movement:

You can have a beautiful, fall-apart tender Slow Cooker Chuck Roast with just 15 minutes of prep! Plus, a flavorful beef gravy from drippings made in the same pot. It’s so easy and so delicious!

Author:

Sunday Supper Movement

Ingredients

3 pound chuck roast
Salt and freshly ground black pepper
2 Tbsp. unsalted butter
1 Tbsp. vegetable oil
1 large yellow onion diced
1 Tbsp. garlic powder
2 Tbsp. tomato paste
1 cup dry red wine
4 carrots peeled and cut into 1 inch chunks
2 celery stalks sliced into ½ inch pieces
1-2 pounds Yukon or red potatoes cut into 1 inch pieces or halved/quartered if small
1 Tbsp. dried thyme
½ Tbsp. dried rosemary
2 bay leaves
3 cups beef broth
Salt and freshly ground black pepper to taste
2 Tbsp. cornstarch
Fresh parsley for garnish

Directions

Season a 3 lb. chuck roast on all sides with salt and pepper to taste. In a large pan, place 2 Tbsp. unsalted butter and 1 Tbsp. vegetable oil over medium-high heat.
Once the butter melts, add the seasoned roast and sear until golden brown on all sides, about 2-3 minutes per side. Transfer the roast to a large slow cooker.
Add 1 large diced yellow onion with 1 tablespoon garlic powder to the pan. Cook, stirring occasionally, until golden, about 3-4 minutes. Stir in 2 Tbsp. tomato paste and cook for another minute. Transfer to the slow cooker.
Add 1 cup dry red wine to the pan. Scrape up the brown bits from the bottom of the pan and stir them in – that’s flavor!
Continue to cook for another 2-3 minutes until the sauce reduces by half. Pour into the slow cooker with the roast and onions.
Finally, add 4 chopped carrots, 2 sliced celery stalks, 1-2 pounds red potatoes, 1 Tbsp. dried thyme, ½ Tbsp. dried rosemary, and 2 bay leaves to the slow cooker, followed by 3 cups beef stock.
Cover and set the slow cooker over low heat. Cook until the roast and vegetables are tender, 8-10 hours.
During the last hour of cooking, place 2 Tbsp. cornstarch in a small bowl. Add about ¼ cup of the broth from the slow cooker. Whisk until well-combined and pour back into the slow cooker, stirring gently to mix. Continue to cook over low heat for 1 hour.
Season to taste with salt and pepper. Taste the broth first and use your best judgment on whether you want to add more seasoning. Remove the chuck roast from the slow cooker and shred with two forks. Discard bay leaves.
Sprinkle the roast with fresh parsley and serve warm with the tender vegetables, slightly thickened sauce, and sides.

Recipe Note

Want the potatoes more firm? Add them halfway through cooking. Avoid russet potatoes.
Searing the chuck roast first on all sides, browning the onions and garlic, then deglazing the pan with the wine (or additional broth) adds such a boost of flavor. Don’t skip these steps! Scrape up those brown bits and mix them in. That’s flavor!
If you like tender, melt-in-your-mouth beef roast, it’s always best to cook pot roast on the low setting. I promise, the beef will come out tender and juicy every single time!