Description

A tender, melt-in-your-mouth slow cooker pot roast made with chuck roast, red wine, and root vegetables, featuring a rich, restaurant-quality gravy.

Ingredients

Scale

3–4 pounds Chuck Roast (boneless, trimmed of excess hard fat)
2 tablespoons Vegetable Oil (avocado or canola)
Salt and Black Pepper (generous amounts)
2 medium Yellow Onions (chopped)
6 cloves Garlic (minced)
1 cup Dry Red Wine (Cabernet Sauvignon or Merlot)
1 cup Beef Broth (low-sodium)
4 large Carrots (cut into 2-inch chunks)
1.5 pounds Potatoes (Yukon Gold or Russet, cut into 1.5-inch cubes)
2 medium Parsnips (cut into chunks, optional)
2 tablespoons Tomato Paste
1 tablespoon Worcestershire Sauce
4–5 sprigs Fresh Thyme
2 Bay Leaves
1 tablespoon Cornstarch mixed with 2 tablespoons cold water (for slurry)
½ cup Heavy Cream (optional, for gravy)

Instructions

Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
Heat vegetable oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep brown crust forms. Remove meat to a plate.
In the same skillet, sauté onions for 2-3 minutes until softened. Add garlic and tomato paste, stirring for 1 minute until the paste darkens.
Deglaze the pan with red wine, scraping up brown bits. Simmer for 1 minute to cook off alcohol.
Place carrots, potatoes, and parsnips in the bottom of a 6-quart slow cooker. Place the seared roast on top.
Pour the wine-onion mixture over the meat. Add beef broth, Worcestershire sauce, thyme sprigs, and bay leaves. Liquid should come halfway up the roast.
Cover and cook on LOW for 7-8 hours or HIGH for 3-4 hours until meat is fork-tender.
Remove meat and vegetables to a platter. Skim excess fat from the cooking liquid.
Simmer the liquid in a saucepan. Whisk in the cornstarch slurry and cook for 2-3 minutes until thickened. Stir in heavy cream if using.
Slice the roast against the grain and serve with vegetables and gravy.

Notes

Do not skip the sear for maximum flavor. Cut vegetables uniformly for even cooking. Slice meat against the grain for tenderness. Skim fat from the gravy for a cleaner taste. Leftovers freeze well for up to 3 months.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 480
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 32
Fiber: 4
Protein: 35

Keywords: pot roast, slow cooker, beef recipe, comfort food, red wine sauce, root vegetables, chuck roast, easy dinner