8 Hour Beef Roast
Discover the ultimate comfort food with this tender and flavorful 8 Hour Beef Roast recipe, perfect for weeknight dinners or special occasions. This slow-cooked masterpiece starts with a richly seasoned beef chuck roast, seared to perfection for a caramelized crust before being nestled in a bed of hearty vegetables like carrots, potatoes, and celery. Infused with aromatic garlic, fresh thyme, and the option of a splash of red wine, this dish develops layers of savory depth as it cooks low and slow for eight hours. The result? A melt-in-your-mouth roast paired with a medley of buttery vegetables and topped with a silky, homemade gravy. With just 20 minutes of prep time, your slow cooker handles the rest, making this recipe a stress-free way to create a restaurant-quality meal at home. Serve this classic beef roast with its rich, thickened sauce for a dish that's as comforting as it is impressive.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 4 medium carrots, peeled and cut into chunks
- 3 stalks celery stalks, cut into chunks
- 4 medium potatoes, peeled and quartered
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 bay leaves
- 4 fresh thyme sprigs (or 1 teaspoon dried thyme)
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
Season the beef chuck roast generously with salt and black pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Transfer the roast to a slow cooker.
Add the diced onion, carrots, celery, and potatoes to the slow cooker around the roast.
Sprinkle the minced garlic over the vegetables and roast.
Pour the beef broth and optional red wine over the roast and vegetables. Mix gently to combine.
Add the bay leaves and thyme sprigs on top of the roast.
Cover the slow cooker with its lid and set it to low heat. Cook for 8 hours, or until the beef is tender and falls apart easily when shredded with a fork.
After cooking, remove the roast and vegetables from the slow cooker and set aside, keeping them warm.
Strain the cooking liquid into a saucepan and discard the bay leaves and thyme sprigs.
In a small bowl, whisk together cornstarch and water to create a slurry. Stir the slurry into the strained cooking liquid and bring it to a simmer over medium heat. Cook for 2-3 minutes, or until the sauce thickens.
Serve the beef roast hot, accompanied by the vegetables and drizzled with the thickened sauce. Enjoy!
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1141 mg | 50% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 83 mg | 6% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1409 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
