Description

A tender, fork-tender beef chuck roast slow-cooked with carrots, potatoes, and aromatics in a rich red wine and beef broth gravy. This set-it-and-forget-it meal is perfect for family dinners and leftovers.

Ingredients

Scale

3–4 lbs beef chuck roast (boneless preferred)
Coarse kosher salt
Freshly cracked black pepper
2 tablespoons olive oil
2 medium yellow onions, chopped into large chunks
6 cloves garlic, minced
1 pound carrots, peeled and cut into large chunks
1.5 pounds red potatoes, quartered
2 cups low-sodium beef broth
1 cup dry red wine (Cabernet Sauvignon or Merlot)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
Optional: 1 cup parsnips, chopped
Optional: 2 stalks celery, chopped

Instructions

Prep ingredients: Chop onions, carrots, and potatoes. Mince garlic. Measure broth and wine. Pat the roast dry with paper towels.
Sear the roast: Heat olive oil in a Dutch oven or skillet over medium-high heat. Season roast generously with salt and pepper. Sear for 3-4 minutes per side until deeply browned. Remove meat and set aside.
Sauté aromatics: Reduce heat to medium. Add onions to the pot and cook for 3-4 minutes until softened. Add garlic and tomato paste, stirring constantly for 1 minute. Scrape up brown bits from the bottom.
Deglaze and build sauce: Pour in red wine and simmer for 2 minutes. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves. Stir to combine.
Assemble the pot: Return the seared roast to the pot. Nestle it into the liquid. Add carrots and potatoes around the meat, ensuring they are partially submerged. Tuck herb sprigs under the meat.
Cook: Option A (Oven): Cover and cook at 325°F (165°C) for 3-4 hours until fork-tender. Option B (Slow Cooker): Transfer to slow cooker and cook on Low for 8-9 hours or High for 4-5 hours.
Rest and serve: Remove herb sprigs and bay leaves. If desired, thicken the gravy by simmering the liquid or using a cornstarch slurry. Slice or shred the meat and serve with vegetables and gravy.

Notes

Do not skip the sear for maximum flavor. Cut vegetables uniformly to ensure even cooking. If using a slow cooker, add potatoes and carrots in the last 2 hours to prevent mushiness. Let the roast rest for 10-15 minutes before serving to allow juices to redistribute. This dish freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 3-4 hours (Oven) or 4-9 hours (Slow Cooker)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 slice of roast wit
Calories: 450
Sugar: 6
Sodium: 650
Fat: 22
Saturated Fat: 8
Carbohydrates: 25
Fiber: 4
Protein: 35

Keywords: beef pot roast, slow cooker dinner, chuck roast, comfort food, family dinner, carrots and potatoes, red wine gravy