Description
A hearty and hands-off slow cooker pot roast with a rich garlic-infused red wine gravy that delivers tender, flavorful beef perfect for cozy dinners.
Ingredients
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large yellow onion, sliced (about 250g)
- 3 medium carrots, cut into chunks (about 300g)
- 2 celery stalks, chopped (about 150g)
- 6 large garlic cloves, minced (about 3 tablespoons)
- 1 cup dry red wine (240 ml), such as Cabernet Sauvignon or Merlot
- 2 cups low-sodium beef broth (480 ml)
- 2 tablespoons tomato paste (30g)
- 4 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (16g)
Instructions
- Prep your ingredients (10 minutes): Slice the onion, chop the carrots and celery into large chunks, and mince the garlic. Season the chuck roast generously with salt and black pepper on all sides.
- Sear the roast (8 minutes): Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the roast and sear for about 4 minutes per side until it develops a deep brown crust. Transfer the roast to the slow cooker.
- Sauté the aromatics (5 minutes): In the same skillet, reduce heat to medium, add the sliced onions, carrots, and celery. Cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute.
- Deglaze with red wine (2 minutes): Pour the red wine into the skillet, scraping up all the browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
- Build the gravy and transfer (3 minutes): Stir in the tomato paste, beef broth, fresh thyme sprigs, and bay leaves. Bring to a simmer for another minute. Pour everything over the seared roast in the slow cooker.
- Cook low and slow (8 hours): Cover and cook on low for 7-8 hours, or until the meat is fork-tender and falling apart.
- Make the garlic red wine gravy (10 minutes): Remove the roast and vegetables to a serving platter and cover with foil. Strain the cooking liquid into a saucepan, discarding thyme and bay leaves. Bring to a simmer over medium heat. Whisk in the flour in small increments to thicken the gravy until silky and smooth. Adjust salt and pepper to taste.
- Serve and enjoy: Pour the garlic red wine gravy over the roast and veggies. Serve with creamy mashed potatoes or crusty bread.
Notes
Do not skip searing the roast to develop flavor and help thicken the gravy. Use fresh garlic for best flavor. Whisk flour slowly into simmering liquid to avoid lumps. Let the roast rest for 10 minutes before slicing. For gluten-free, substitute flour with cornstarch or gluten-free flour blend. If gravy is too thick, whisk in water or broth; if too thin, simmer longer or add more flour slurry. Adding a tablespoon of cold butter at the end of gravy makes it richer and shinier.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 450
- Sugar: 3
- Sodium: 450
- Fat: 27
- Saturated Fat: 10
- Carbohydrates: 10
- Fiber: 2
- Protein: 38
Keywords: slow cooker pot roast, garlic red wine gravy, easy cozy dinners, beef chuck roast, slow cooker recipes, comfort food