Rich Braised Chuck Pot Roast in the Crock Pot
Get ready to savor the ultimate comfort food with this *Rich Braised Chuck Pot Roast in the Crock Pot*! Perfectly seared beef chuck roast is gently simmered in a mouthwatering medley of red wine, beef broth, and aromatic herbs like thyme and rosemary, creating a melt-in-your-mouth masterpiece. This one-pot wonder features tender carrots, celery, and onions, with the option to add soft, flavorful potatoes for a full meal. The slow cooker does all the hard work, infusing every bite with deep, rich flavors over a leisurely eight hours. Ideal for easy weeknight dinners or cozy gatherings, this recipe delivers unforgettable taste with minimal effort. Pair it with crusty bread or creamy mashed potatoes to soak up the luscious sauce, and enjoy a meal that’s hearty, fragrant, and irresistibly satisfying!
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 4 medium Carrots
- 3 Celery stalks
- 4 Garlic cloves
- 2 tablespoons Tomato paste
- 2 cups Beef broth
- 1 cup Red wine
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Thyme
- 1 teaspoon Rosemary
- 2 Bay leaves
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 4 small Potatoes (optional)
Instructions
Pat the chuck roast dry with a paper towel. Lightly season it with 1 teaspoon of salt and the black pepper on all sides.
Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side until browned. Remove the roast from the skillet and set aside.
Peel and chop the onion into large chunks. Slice the carrots into thick rounds and dice the celery. Mince the garlic cloves.
In the same skillet, add the onions, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add the garlic and cook for an additional 1 minute until fragrant.
Stir the tomato paste into the vegetables in the skillet and cook for another 1-2 minutes until well incorporated.
Deglaze the skillet by pouring in the red wine. Scrape up any browned bits from the bottom as the wine simmers for 2-3 minutes.
In a slow cooker, add the seared chuck roast, sautéed vegetables, beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and the remaining 1 teaspoon of salt. If using potatoes, chop them into large pieces and add them at this stage.
Pour the wine and vegetable mixture from the skillet over the roast in the slow cooker. Ensure the roast is mostly submerged in the liquid.
Cover and cook on low for 8 hours, or until the roast is tender and easily pulls apart with a fork.
Optional step: To thicken the sauce, remove 1 cup of the cooking liquid and whisk in the all-purpose flour until smooth. Return this mixture to the slow cooker and stir well. Let it cook for another 15 minutes.
Remove the roast from the slow cooker and shred it into large chunks. Discard the bay leaves.
Serve the pot roast with its rich sauce and vegetables on the side. Enjoy!
Nutrition Facts
Calories |
4676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.3 g | 572% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8092 mg | 352% | |
| Total Carbohydrate | 185.7 g | 68% | |
| Dietary Fiber | 28.4 g | 101% | |
| Total Sugars | 34.7 g | ||
| Protein | 271.8 g | 544% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 49.1 mg | 273% | |
| Potassium | 8868 mg | 189% | |
*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.
