Slow Cooker Chuck Roast with Vegetables
Category
Beef Roast
Servings
6
Prep Time
20 minutes
Cook Time
8 hours
Simplicity shines in this classic recipe for shredded chuck roast that cooks low and slow in a mix of beef broth, red wine and fresh herbs. Make it a meal with sweet carrots and baby potatoes as the perfect sides.
Author:Kelly Senyei of Just a Taste
Ingredients
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1 American Wagyu Black® chuck roast
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3 tablespoons avocado or vegetable oil
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1 medium yellow onion, peeled and cut into ¼ inch thick slices
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4 cloves garlic, minced
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1 tablespoon fresh thyme leaves
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4 large carrots, peeled and cut into 3-inch pieces
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4 celery stalks, cut into 3-inch pieces
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1 ½ pounds baby yellow potatoes
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2 cups beef broth
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1 cup dry red wine
Directions
Trim any excess fat from the chuck roast then season it generously with salt and pepper.
Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the chuck roast and sear it on all sides.
Transfer it into an 8-quart slow cooker then add the onions, garlic, thyme, carrots, celery and potatoes around the roast. Pour in the beef broth and red wine then cover the slow cooker and set it to LOW for 8 hours. (Cooking time may vary based on the thickness of the chuck roast.)
Once the roast is tender, remove it from the slow cooker and shred it then serve it alongside the vegetables.