Rich Braised Chuck Pot Roast in the Crock Pot

Get ready to savor the ultimate comfort food with this *Rich Braised Chuck Pot Roast in the Crock Pot*! Perfectly seared beef chuck roast is gently simmered in a mouthwatering medley of red wine, beef broth, and aromatic herbs like thyme and rosemary, creating a melt-in-your-mouth masterpiece. This one-pot wonder features tender carrots, celery, and onions, with the option to add soft, flavorful potatoes for a full meal. The slow cooker does all the hard work, infusing every bite with deep, rich flavors over a leisurely eight hours. Ideal for easy weeknight dinners or cozy gatherings, this recipe delivers unforgettable taste with minimal effort. Pair it with crusty bread or creamy mashed potatoes to soak up the luscious sauce, and enjoy a meal that’s hearty, fragrant, and irresistibly satisfying!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 3 pounds Beef chuck roast
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 4 medium Carrots
• 3 Celery stalks
• 4 Garlic cloves
• 2 tablespoons Tomato paste
• 2 cups Beef broth
• 1 cup Red wine
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Thyme
• 1 teaspoon Rosemary
• 2 Bay leaves
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 2 tablespoons All-purpose flour
• 4 small Potatoes (optional)

Directions

Step 1

Pat the chuck roast dry with a paper towel. Lightly season it with 1 teaspoon of salt and the black pepper on all sides.

Step 2

Heat the olive oil in a large skillet over medium-high heat. Sear the roast on all sides for about 2-3 minutes per side until browned. Remove the roast from the skillet and set aside.

Step 3

Peel and chop the onion into large chunks. Slice the carrots into thick rounds and dice the celery. Mince the garlic cloves.

Step 4

In the same skillet, add the onions, carrots, and celery. Sauté for 3-4 minutes until slightly softened. Add the garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir the tomato paste into the vegetables in the skillet and cook for another 1-2 minutes until well incorporated.

Step 6

Deglaze the skillet by pouring in the red wine. Scrape up any browned bits from the bottom as the wine simmers for 2-3 minutes.

Step 7

In a slow cooker, add the seared chuck roast, sautéed vegetables, beef broth, Worcestershire sauce, thyme, rosemary, bay leaves, and the remaining 1 teaspoon of salt. If using potatoes, chop them into large pieces and add them at this stage.

Step 8

Pour the wine and vegetable mixture from the skillet over the roast in the slow cooker. Ensure the roast is mostly submerged in the liquid.

Step 9

Cover and cook on low for 8 hours, or until the roast is tender and easily pulls apart with a fork.

Step 10

Optional step: To thicken the sauce, remove 1 cup of the cooking liquid and whisk in the all-purpose flour until smooth. Return this mixture to the slow cooker and stir well. Let it cook for another 15 minutes.

Step 11

Remove the roast from the slow cooker and shred it into large chunks. Discard the bay leaves.

Step 12

Serve the pot roast with its rich sauce and vegetables on the side. Enjoy!

Nutrition Facts

Serving size	(3348.8g)

Amount per serving	% Daily Value*
Calories	4675.8

Total Fat 303.3g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 3.0g
Cholesterol 1020.6mg	0%
Sodium 8091.5mg	0%
Total Carbohydrate 185.7g	0%
Dietary Fiber 28.4g	0%
Total Sugars 34.7g
Protein 271.8g	0%

Vitamin D 0IU	0%
Calcium 535.3mg	0%
Iron 49.1mg	0%
Potassium 8868.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 23.8%

Carbs: 16.3%