Description

A hearty and flavorful crockpot chuck roast recipe with red wine, garlic, and fresh herbs that delivers incredible taste with minimal effort.

Ingredients

Scale

3–4 pounds chuck roast
1 cup red wine (240ml)
1 cup beef broth (240ml)
3–4 large carrots, peeled and cut into chunks
4 medium potatoes, halved or quartered
1 large onion, sliced
6 cloves garlic, minced
3–4 sprigs fresh rosemary
3–4 sprigs fresh thyme
2 tablespoons tomato paste
2 tablespoons olive oil
Salt and pepper to taste

Instructions

Season the roast generously with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the roast for 2-3 minutes per side until browned.
Add sliced onion, carrots, and potatoes to the bottom of the crockpot.
Place the seared roast on top of the vegetables. Pour in the red wine and beef broth.
Stir in the tomato paste and minced garlic.
Tuck rosemary and thyme sprigs around the roast or sprinkle dried herbs evenly over the top.
Cover and cook on low for 8-10 hours or high for 4-6 hours until the roast is fork-tender and vegetables are soft.
Remove rosemary and thyme sprigs. Slice or shred the roast and serve with vegetables and gravy.

Notes

[‘Searing the meat before slow cooking adds extra flavor.’, “Don’t overcrowd the crockpot if doubling the recipe.”, ‘Fresh herbs like rosemary and thyme enhance the flavor.’, ‘Let the meat rest for 10 minutes before slicing to retain juices.’, ‘The flavors deepen overnight, making it a great make-ahead recipe.’]

Prep Time: 15 minutes
Cook Time: 8-10 hours (low) or 4-6 hours (high)
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350
Fat: 18
Carbohydrates: 15
Protein: 25

Keywords: chuck roast, crockpot, slow cooker, red wine, herbs, easy dinner, comfort food