Description

A simple, forgiving slow cooker or Dutch oven recipe for tender beef chuck roast with red wine, root vegetables, and aromatics. This comfort food classic is perfect for busy weeknights and freezes beautifully.

Ingredients

Scale

3–4 pounds Chuck Roast
1 cup Red Wine (Cabernet Sauvignon or Merlot)
1 cup Beef Broth (low-sodium)
3 large Carrots, chopped into 2-inch pieces
1.5 pounds Potatoes (Yukon Gold or Russet), cut into chunks
1 large Yellow Onion, quartered
4 cloves Garlic, minced
1 teaspoon Dried Thyme (or 1 tablespoon fresh)
1 tablespoon Kosher Salt
1 teaspoon Black Pepper
1 tablespoon Oil (for searing, optional)

Instructions

Pat the chuck roast dry with paper towels and season generously with salt and pepper on all sides.
If using a Dutch Oven, heat oil over medium-high heat and sear the roast on all sides until browned (2-3 minutes per side). If using a slow cooker, this step is optional but recommended.
In the same pot or a skillet, sauté the onions and garlic until fragrant and translucent (about 3 minutes). Add thyme and stir for 30 seconds.
Pour in the red wine and scrape up any browned bits from the bottom of the pot. Add beef broth and stir to combine.
Transfer the meat and aromatics to the slow cooker insert or keep in the Dutch Oven. Place carrots and potatoes around the roast.
For Slow Cooker: Cover and cook on LOW for 6-8 hours until fork-tender. For Dutch Oven: Cover tightly and cook in a 325°F (165°C) oven for 3-4 hours.
Remove the roast from the pot and let it rest for 10 minutes to redistribute juices.
Strain the cooking liquid into a saucepan and skim off excess fat. Simmer to reduce or thicken with a cornstarch slurry (2 tbsp cornstarch mixed with 2 tbsp cold water) if desired.
Slice the roast against the grain, arrange vegetables on a platter, and pour gravy over everything. Serve with crusty bread or mashed potatoes.

Notes

Do not skip searing the meat if possible, as it adds significant flavor depth. Ensure the roast rests for 10 minutes before slicing to keep it juicy. Vegetables like potatoes and carrots do not freeze well; it is recommended to freeze the meat and gravy separately and make fresh vegetables upon reheating. If you do not drink wine, substitute with extra beef broth and a tablespoon of balsamic vinegar.

Prep Time: 15 minutes
Cook Time: 6-8 hours
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 recipes, red wine sauce, comfort food, chuck roast, root vegetables, easy dinner, freezer friendly