Description
A tender, slow-cooked beef chuck roast infused with red wine, fresh rosemary, and thyme. Perfect for a stress-free Christmas dinner.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 cup dry red wine (Cabernet or Merlot)
- 1 cup beef broth
- 1 large onion, sliced
- 3 large carrots, cut into chunks
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp Worcestershire sauce
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the roast until browned on all sides, then remove from pan.
- In the same skillet, sauté the sliced onions and carrots for 5 minutes until softened.
- Pour red wine into the skillet, scraping the bottom to release brown bits, and simmer for 2 minutes.
- Place the sautéed vegetables at the bottom of the slow cooker and set the seared roast on top.
- Whisk together beef broth, Worcestershire sauce, garlic, rosemary, and thyme, then pour over the roast.
- Cover and cook on Low for 8-10 hours or High for 5-6 hours until the meat is fork-tender.
- Transfer the roast to a board and let it rest for 15 minutes before slicing against the grain.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American