Slow Cooker Chuck Roast

This Slow Cooker Chuck Roast recipe transforms a budget-friendly beef chuck roast into the ultimate comfort food. Serve with gravy and vegetables on the side.

📝 Ingredients

• 4-6 pound chuck roast
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon vegetable oil, or any high smoke point oil
• 2 tablespoons tomato paste
• 1 ½ cups red wine, divided (such as Merlot or Cabernet)
• 1 large onion, coarsely cut up
• 1 rib celery, coarsely cut up
• 1 large carrot, peeled and coarsely cut up
• 2 garlic cloves, smashed
• ½ bunch fresh Italian flat-leaf parsley
• 2 bay leaves
• 4 cups water (depending on the size of your roast and slow cooker)
• 2 cups beef broth (boxed, canned, homemade, or made from jarred paste such as “Better Than Boullion Roasted Beef Base”
• 1 stick unsalted butter (8 tablespoons or ½ cup)
• ½ cup all-purpose flour
• 1 teaspoon gravy seasoning and browning sauce, such as Kitchen Bouquet or Gravy Master

👨‍🍳 Instructions

1. 1Pat the beef dry and coat with the salt and pepper on all sides.
2. 2In a large skillet that can stand a high heat (such as cast iron or carbon steel), heat the oil over medium high heat.
3. 3Sear the meat in the oil on all sides for approximately ten minutes. Remove to a platter.
4. 4Lower the heat to medium and add tomato paste and cook one minute.
5. 5Add one cup of the wine and cook one more minute then remove from heat.
6. 6In your slow cooker, line the bottom with the onion, celery, carrot and garlic then add the seared meat and the liquid from the pan.
7. 7Tie the parsley and bay leaf together using butcher’s twine then nestle beside the beef.
8. 8Pour in the water and beef broth.
9. 9Cover and cook for 5-6 hours on high or 8-9 hours on low.
10. 10Remove beef and set aside to set up while you prepare the gravy.
11. 11Remove carrots and potatoes to a platter and cover with foil to keep warm.
12. 12Skim off any fat that floats to the top of the cooking liquid and discard.
13. 13Using an immersion blender (or pour into a blender) puree liquid and solids. Pour into a saucepan and heat.
14. 14In a small pan, heat butter to melt and add flour and cook for two minutes to remove the raw flour flavor.
15. 15Then add flour mixture to the saucepan and simmer to thicken into a gravy.
16. 16Flavor with more salt, pepper and gravy seasoning/color.
17. 17To serve, separate the meat by the natural sections of the roast and cut out all large pieces of fat or gristle. Lay the pieces on their side on your cutting board and with a sharp slicing knife, slice thick slices against the grain.
18. 18Serve portions of the sliced pot roast with the carrots, potatoes and the gravy on the side.