Slow Cooker Chuck Roast with Red Wine and Tomatoes
Tender slow-cooker chuck roast with potatoes, carrots, fresh herbs, in a rich tomato-and-red-wine. This comforting dish is made with simple ingredients and is naturally dairy-free and gluten-free without any butter, flour, or processed gravy mix.
Ingredients
- 3 ½ lbs boneless beef chuck roast
- 2 tbsps olive oil
- 1 ½ tsp Morton kosher salt divided, adjust to taste
- ¾ teaspoon freshly ground pepper
- 1 large onion diced
- 2 celery stalks diced
- 5 garlic cloves minced
- 1 tablespoon tomato paste
- ½ cup red wine
- 1 cup crushed tomatoes
- ½ cup low-sodium beef stock
- 4 sprigs fresh thyme
- 1 small sprig rosemary
- 1 bay leaf
- 1 ½ lbs baby Yukon Gold potatoes
- 1 lb carrots peeled and cut into about 2-inch pieces
- 2 shallots peeled and minced
- 2 tbsps chopped fresh parsley for serving
Instructions
- Pat the chuck roast dry with paper towels. Season with about 2 teaspoons of kosher salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat, or turn your cooker to sear or sauté. Sear the roast for 4-5 minutes per side, until deeply browned. Transfer to your cooker or set the beef aside on a plate if you're searing directly in your cooker.
- Reduce the heat to medium if you're using a pan on the stove. Add the onion and celery to the skillet or cooker and cook the vegetables for 5-6 minutes until softened, stirring constantly.
- Add the garlic and tomato paste and cook for about 1 minute, stirring until fragrant.
- Pour in the red wine and scrape up the browned bits from the bottom of the skillet. Simmer for 3-5 minutes.
- Stir in the crushed tomatoes and beef stock.
- Place the beef in your slow cooker if it isn't already there. Arrange the potatoes, carrots, and shallots on top of and around the roast. Add the thyme, rosemary, bay leaf, and remaining ½ teaspoon kosher salt.
- Cover and cook on LOW for 8-10 hours, until the beef is fork-tender and the vegetables are cooked through.
- Remove and discard the herb stems and bay leaf. Skim the excess fat from the sauce if you'd like. Taste and adjust for salt and pepper.
- Shred or slice the beef and serve it with the potatoes, carrots, and sauce. Garnish with freshly chopped parsley.
Video
Nutrition
Calories: 690kcalCarbohydrates: 36gProtein: 56gFat: 36gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 2gCholesterol: 183mgSodium: 974mgPotassium: 1889mgFiber: 6gSugar: 8gVitamin A: 12947IUVitamin C: 37mgCalcium: 120mgIron: 8mg
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