When you're craving something hearty, comforting, and full of rich, savory flavors, a slow-cooked beef chuck roast is the perfect dish to warm your soul. This recipe takes a humble cut of beef and transforms it into a melt-in-your-mouth masterpiece. With tender vegetables and a rich, aromatic gravy, this dish is ideal for family dinners, special occasions, or when you just need a little extra comfort on your plate.
Slow-Cooked Savory Beef Chuck Roast
Prep Time 20 minutes mins
Cook Time 8 hours hrs
Total Time 8 hours hrs 20 minutes mins
Course Main Course
Cuisine American
For the roast
- 3-4 lb beef chuck roast
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 large onion diced
- 4 garlic cloves minced
- 4 carrots cut into chunks
- 4 celery stalks cut into chunks
- 1 cup beef broth
- 1 cup dry red wine optional; can substitute with extra beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 3 sprigs fresh thyme or 1 tsp dried thyme
- 2 sprigs fresh rosemary
For the gravy (optional)
- 2 tbsp all-purpose flour or cornstarch for gluten-free
- 1/4 cup cold water
Prep the Roast
Pat the chuck roast dry with paper towels and generously season both sides with salt and pepper.
Sear the Meat
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until a deep golden-brown crust forms, about 3-4 minutes per side. Transfer to your slow cooker.
Sauté Aromatics
In the same skillet, add the onions, garlic, carrots, and celery. Sauté for 5 minutes until slightly softened. Add the tomato paste and cook for 1 more minute.
Deglaze
Pour in the red wine (or additional beef broth) to deglaze the pan, scraping up any browned bits with a wooden spoon. Simmer for 2 minutes, then pour the mixture over the roast in the slow cooker.
Build the Flavor Base
Add the beef broth, Worcestershire sauce, thyme, and rosemary to the slow cooker. Ensure the roast is mostly submerged.
Cook
Cover and cook on low for 8 hours or high for 4-5 hours, until the beef is tender and easily pulls apart with a fork.
Make the Gravy (Optional)
Remove the roast and vegetables from the slow cooker. Strain the cooking liquid into a saucepan and bring it to a simmer. In a small bowl, whisk together flour and water to form a slurry, then stir it into the simmering liquid. Cook for 2-3 minutes until thickened.
Serve
Slice or shred the beef and serve with the vegetables, drizzled with the gravy. Pair it with mashed potatoes, crusty bread, or buttery noodles for a complete meal.
Pairings
- Wine: A bold red like Cabernet Sauvignon or Malbec complements the savory flavors beautifully.
- Sides: Creamy mashed potatoes, roasted Brussels sprouts, or a crisp green salad with a tangy vinaigrette.
- Bread: Serve with warm, crusty bread to soak up the rich gravy.
FAQs
1. What cut of beef should I use?
A chuck roast is ideal for this recipe due to its marbling and connective tissue, which break down during slow cooking to create a tender, flavorful result. You could also use brisket or round roast, but chuck is the most forgiving.
2. Can I skip the searing step?
Searing adds depth of flavor, but if you're pressed for time, you can skip it. The dish will still be delicious, just slightly less complex.
3. Is red wine necessary?
Not at all! It adds richness to the sauce, but you can substitute with more beef broth or even a splash of balsamic vinegar for acidity.
4. Can I make this in the oven instead of a slow cooker?
Yes! Use a Dutch oven and cook at 325°F for about 3-4 hours.
