Slow Cooker Beef Chuck Roast That Will Rattle Your Pot Lid
This deeply flavorful beef chuck roast is braised in red wine, garlic, and herbs for hours until fall-apart tender, perfect served over mashed potatoes on chilly evenings.
Equipment
- 1 Dutch oven Large, oven-safe
Ingredients
Main ingredients
- 4 lbs Beef chuck roast cut into large (3-4") pieces
- 2 tablespoons Neutral oil
- 1 Yellow onion chopped
- 2 Large leeks white and light green parts only, rinsed and sliced
- 4 cloves Garlic peeled and thinly sliced
- 3 Large carrots peeled and chopped
- 2 cups Red wine like merlot or cabernet sauvignon
- 2 cups Beef stock homemade is preferable
- 4-5 Fresh thyme sprigs
- 2 Fresh bay leaves
- Kosher salt to taste
- Freshly ground black pepper to taste
- Fresh minced chives for serving
- Mashed potatoes for serving
Instructions
Instructions
- Preheat oven to 325°F (165°C). Get the Dutch oven ready.
- Heat neutral oil in the Dutch oven over medium-high until hot.
- Sear beef chuck pieces in batches until browned on all sides. Remove and set aside.
- In the same pot, cook onion, leeks, and garlic for about 5 minutes until soft and aromatic.
- Add carrots and cook for another 3–4 minutes.
- Return beef to the pot and pour in red wine. Let it simmer and reduce for 5–7 minutes.
- Add beef stock. Stir to combine. Add thyme and bay leaves, then cover with lid.
- Transfer to oven and braise for 2.5 to 3 hours until beef is fork tender.
- Remove lid and cook uncovered for another 30–45 minutes to thicken sauce slightly.
- Remove from oven, skim fat, rest beef in juices for 45 minutes, then gently rewarm before serving.
Notes
Serve with mashed potatoes and a sprinkle of minced chives for extra presentation. Leftovers reheat well and taste even better the next day.