If you are searching for a comforting and hearty meal that feels like a warm hug on a plate, you have to try this Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe. The tender beef chuck roast slowly simmers alongside vibrant vegetables, soaking up rich, savory flavors from the red wine broth. Every bite bursts with deep, satisfying taste and the perfect blend of textures that make family dinners and special gatherings truly memorable. It’s not just cooking—it’s an experience you’ll want to make again and again.
Ingredients You’ll Need
This recipe uses simple, classic ingredients that come together harmoniously to produce extraordinary flavor. Each item plays an essential role: from the robust beef chuck roast providing melt-in-your-mouth tenderness, to the fresh vegetables adding texture and color, and the red wine that deepens the broth’s richness.
- 4 lb boneless beef chuck roast: The star of the dish, known for its perfect balance of marbling and flavor.
- 2 tablespoons unsalted butter: Adds richness and helps with browning the meat evenly.
- 1 tablespoon vegetable oil: Ensures a nice sear on the beef without burning the butter.
- 1 large yellow onion: Brings natural sweetness and savory depth to the broth.
- 2 cloves garlic (or 1 tablespoon garlic powder): Infuses the dish with aromatic warmth.
- 6 whole carrots: Their sweetness balances the savory beef perfectly.
- 2 celery stalks: Adds a subtle herbaceous crunch and fragrance.
- 4 potatoes, cut into large pieces: Absorbs the broth’s flavors while providing satisfying heartiness.
- 2 sprigs fresh rosemary (or 2 teaspoons dried): Brings a piney, fragrant note that complements the beef exquisitely.
- 2 bay leaves: Adds an earthy, slightly floral taste to the broth.
- 6 oz tomato paste: Gives the broth depth and a slight tangy sweetness.
- 1 cup red wine: Essential for deglazing, it enriches the broth with complexity and body.
- 2 cups beef stock: The liquid base that keeps everything moist and flavorful during the long cooking process.
- Salt and pepper to taste: Enhances and balances all the natural flavors.
How to Make Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe
Step 1: Season and Preheat
Begin by preheating your oven to 350ËšF. While it warms up, generously season the 4 lb boneless beef chuck roast with salt and pepper on all sides. This simple seasoning step is crucial as it forms the base flavor that will develop throughout the cooking process, ensuring every bite is delicious.
Step 2: Sear the Beef
Heat 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Once the butter is melted and the oil is hot, add the seasoned beef roast. Sear it until it develops a gorgeous golden-brown crust on all sides. This step locks in juices and adds a rich, caramelized flavor that elevates the entire dish.
Step 3: Brown the Vegetables
After removing the seared beef to a plate, toss in the chopped onions, garlic, whole carrots, celery stalks, potatoes, and rosemary into the same pan. Cook these, stirring occasionally, until they start to brown. This imparts an incredible depth of flavor that will carry through to the broth, creating a savory, aromatic base for your roast.
Step 4: Add Tomato Paste
Stir in the 6 ounces of tomato paste and continue cooking for another 2 to 3 minutes. The tomato paste adds a luscious thickness and subtle tang to the broth, perfectly balancing the beef and vegetable flavors.
Step 5: Deglaze with Red Wine
Pour in the cup of red wine to deglaze the pan, scraping up the beautifully browned bits stuck to the bottom. Cook for a couple more minutes to reduce slightly. The red wine not only brightens the broth but also introduces layers of rich, fruity, and earthy notes.
Step 6: Combine and Add Broth
Return the seared beef to the pan, nestling it among the vegetables. Pour in 2 cups of beef stock and toss in the 2 bay leaves. This combination provides the slow cooker with enough moisture to tenderize the meat and meld all the flavors into a luscious, hearty broth.
Step 7: Slow Cook to Perfection
Cover the Dutch oven and place it in the preheated oven. Let everything cook gently for about 4 hours until the beef is fork-tender and can be shredded easily. This slow cooking time is what transforms the chuck roast into a juicy, melt-in-your-mouth centerpiece.
Step 8: Final Seasoning and Serving
Once cooked, taste the broth and season with additional salt and pepper if necessary. Remove the bay leaves and get ready to enjoy the rich, comforting flavors of your Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe.
How to Serve Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe
Garnishes
Fresh herbs like chopped parsley or additional rosemary sprigs add a pop of color and extra aroma that elevate the presentation. A light drizzle of good-quality olive oil or a dash of smoked paprika sprinkled over the top also enhances the visual appeal and flavor.
Side Dishes
This dish shines on its own but pairs wonderfully with creamy mashed potatoes, crusty artisan bread to soak up the luscious broth, or even a simple green salad for a refreshing contrast. Roasted Brussels sprouts or garlic butter green beans complement the roast’s earthy flavors perfectly.
Creative Ways to Present
For a rustic yet elegant touch, serve the beef and vegetables family-style straight from the Dutch oven at the table. Alternatively, arrange sliced roast and vegetables on warm platters, ladle the red wine broth over, and garnish with fresh herbs for a refined dinner party presentation.
Make Ahead and Storage
Storing Leftovers
Leftover roast and vegetables can be stored in an airtight container in the refrigerator for up to 4 days. Make sure to keep the broth separately or together, depending on your reheating preference. This meal tastes even better the next day as the flavors continue to meld.
Freezing
If you want to enjoy this Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe later, freezing is a great option. Portion the beef, vegetables, and broth into freezer-safe containers, label them, and freeze for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat leftovers gently on the stovetop over low heat to preserve the tender texture of the beef and avoid drying out the vegetables. Adding a splash of broth or water while reheating can restore moisture if needed. This ensures the meal stays just as delightful as fresh.
FAQs
Can I use a different cut of beef for this recipe?
While beef chuck roast is ideal due to its marbling and tenderness after slow cooking, you can substitute with brisket or bottom round. Keep in mind these cuts may require slight adjustments in cooking time to achieve the same tender results.
Is it necessary to use red wine in the broth?
Red wine adds a distinctive depth and rich flavor, but if you prefer, you can substitute with additional beef stock combined with a tablespoon of balsamic vinegar or grape juice for a similar effect without alcohol.
Can I prepare this recipe in a slow cooker instead of the oven?
Absolutely! After searing the beef and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 7 to 8 hours or on high for 4 to 5 hours until tender. Just make sure to adjust liquid levels if necessary.
What vegetables work best besides carrots, potatoes, and celery?
Root vegetables such as parsnips, turnips, or rutabaga make excellent additions or substitutions. Mushrooms also pair wonderfully, adding a savory note that complements the beef and broth beautifully.
How do I thicken the broth if it’s too thin?
To thicken the broth, remove a small amount of liquid and whisk in a slurry made from cornstarch or flour and cold water. Return the mixture to the pot and simmer gently until the broth reaches your desired consistency.
Final Thoughts
This Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe is more than just a meal—it’s a heartwarming tradition waiting to happen in your kitchen. With minimal effort and simple ingredients, you create a dish bursting with flavor that brings friends and family together around the table. I encourage you to give this recipe a try and savor every tender, flavorful bite.
Print
Slow Cooker Beef Chuck Roast with Vegetables in Red Wine Broth Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours 20 minutes
- Total Time: 4 hours 35 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
Description
This classic Beef Chuck Roast recipe features a tender, flavorful roast cooked low and slow in a Dutch oven with hearty vegetables, rich tomato paste, and red wine, resulting in a delicious meal perfect for family gatherings or comforting dinners.
Ingredients
Beef and Seasoning
- 4 lb boneless beef chuck roast
- Salt and pepper to taste
Cooking Fats
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
Vegetables
- 1 large yellow onion, peeled and cut into large wedges
- 2 cloves garlic, peeled or 1 tablespoon garlic powder
- 6 whole carrots
- 2 celery stalks, cut into large pieces
- 4 potatoes, cut into large pieces
Herbs and Seasoning
- 2 sprigs fresh rosemary or 2 teaspoons dried rosemary
- 2 bay leaves
Liquids and Enhancers
- 6 ounces tomato paste
- 1 cup red wine
- 2 cups beef stock
Instructions
- Preheat and Season: Preheat your oven to 350ËšF. Season the 4 lb boneless beef chuck roast on all sides generously with salt and pepper.
- Sear the Beef: Heat 2 tablespoons of unsalted butter and 1 tablespoon of vegetable oil in a large Dutch oven over medium-high heat. Once hot and the butter is melted, add the seasoned beef and sear it until golden brown on all sides, then remove and set aside on a plate.
- Sauté the Vegetables: In the same Dutch oven, add 1 large yellow onion (cut into large wedges), 2 cloves garlic (peeled), 6 whole carrots, 2 celery stalks (cut into large pieces), 4 potatoes (cut into large pieces), and 2 sprigs of fresh rosemary. Cook the vegetables, stirring occasionally, until they are browned.
- Add Tomato Paste: Stir in 6 ounces of tomato paste to the browned vegetables and continue to cook for another 2 to 3 minutes to deepen the flavor.
- Deglaze the Pan: Pour in 1 cup of red wine, scraping up the browned bits from the bottom of the pan. Let it cook for another 2 to 3 minutes to reduce slightly.
- Add Beef and Stock: Return the seared beef to the Dutch oven and pour in 2 cups of beef stock. Add 2 bay leaves for aroma.
- Braise in Oven: Cover the Dutch oven with its lid and transfer it to the preheated oven. Cook for about 4 hours, or until the beef is tender and easily shredded with a fork.
- Finish and Serve: Remove the bay leaves and season the roast with additional salt and pepper if needed. Serve hot with your choice of sides for a hearty and satisfying meal.
Notes
- You can substitute dried rosemary for fresh if needed, but adjust quantity carefully as dried herbs are more potent.
- For a thicker sauce, remove the roast and vegetables after cooking and simmer the cooking liquid on the stovetop to reduce.
- Let the roast rest for 10 minutes before slicing to retain juices.
- Make sure to brown the meat well for deeper flavor.
- Red wine can be substituted with extra beef stock if preferred.
