Slow Cooker Beef Chuck Roast
A tender and flavorful slow cooker beef chuck roast cooked with aromatic vegetables and herbs, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 1x
Ingredients
3 pounds beef chuck roast
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 large onion, peeled and sliced
4 cloves garlic, minced
4 large carrots, peeled and cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 cup beef broth
1/2 cup dry red wine
2 teaspoons Worcestershire sauce
2 sprigs fresh rosemary
3 sprigs fresh thyme
Instructions
Pat the beef chuck roast dry with paper towels. Season all sides evenly with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat. When hot, sear the roast on all sides until browned, about 3-4 minutes per side.
Place the sliced onion, garlic, carrots, and celery in the bottom of the slow cooker.
Transfer the seared roast on top of the vegetables in the slow cooker.
Pour the beef broth, red wine, and Worcestershire sauce over the roast and vegetables.
Add the fresh rosemary and thyme sprigs on top of the roast.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the beef is tender and easily shredded with a fork.
Remove the rosemary and thyme sprigs before serving. Slice or shred the beef chuck roast and serve with the cooked vegetables and pan juices.