Description
A hearty and flavorful Crockpot Roast made with tender beef chuck, seasoned with a fragrant Tuscan-style blend, slow-cooked alongside baby carrots and red potatoes, and finished with a rich red wine gravy. Perfect for a comforting weekend meal with minimal effort.
Ingredients
Beef and Seasoning
- 3 pounds beef chuck roast cut into 3-inch chunks
- 1 tablespoon kosher salt
- 2 teaspoons pepper
- 4 tablespoons olive oil, divided
- 2 tablespoons Tuscan-style seasoning blend (see note 1)
- 1 tablespoon Worcestershire sauce
Vegetables
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, minced
- 2 cups baby carrots
- 2 pounds baby red potatoes, cut in half or quarters if large (about 6 cups)
Liquids
- 1 cup red wine (Cabernet Sauvignon) or additional beef stock
- 3 cups reduced-sodium beef stock
Thickener
- 2 tablespoons cornstarch
- 1/4 cup water
Note 1: Tuscan-Style Seasoning Blend
- 1½ teaspoons dried rosemary
- 1½ teaspoons dried oregano
- 1½ teaspoons dried basil
- ¾ teaspoon dried thyme
- ½ teaspoon dried marjoram
- ¼ teaspoon dried sage
Instructions
- Prepare and Season Meat: Pat the beef chuck roast dry using paper towels. Season the meat chunks all over with kosher salt and pepper to enhance flavor and help form a crust during searing.
- Sear the Meat: Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed oven-safe pot over medium-high heat. When the pot is hot (you can feel the heat 6 inches above the surface), add the beef chunks without overcrowding and brown on all sides for 2 to 3 minutes per side to develop a rich crust. Sear the meat in batches if necessary. Transfer seared meat to the slow cooker.
- Sauté Aromatics and Add Seasonings: Add the remaining 2 tablespoons of olive oil to the pot. Add the thinly sliced onions and cook for 3 to 4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds. Add the Tuscan-style seasoning blend and Worcestershire sauce, stirring to combine.
- Deglaze with Wine and Stock: Pour the red wine (or additional beef stock) into the pot, scraping up all browned bits from the bottom to incorporate flavor. Add the reduced-sodium beef stock and stir. Pour this mixture over the beef in the slow cooker.
- Slow Cook the Roast: Cover the slow cooker and cook on low for 10 hours or on high for 5 hours. Halfway through cooking, add the baby carrots and baby red potatoes to the slow cooker to cook alongside the meat.
- Prepare the Gravy: Once cooking is complete, remove the roast and vegetables to a serving dish and tent with foil to keep warm. Pour the cooking liquid into a small pot and bring to a boil over medium-high heat. In a small bowl, whisk together the cornstarch and water until smooth, then add this slurry to the boiling liquid. Continue to boil for 3 to 5 minutes until the gravy has thickened. Season with salt and pepper as needed.
- Serve: Serve the beef roast and vegetables hot, accompanied by the rich red wine gravy on the side. Enjoy this comforting and flavorful meal!
Notes
- Tuscan-Style Seasoning Blend: Combine 1½ teaspoons each of dried rosemary, oregano, and basil; ¾ teaspoon dried thyme; ½ teaspoon dried marjoram; and ¼ teaspoon dried sage. Whisk together and add to the roast for authentic Tuscan flavors.
- Storage: Refrigerate leftovers for 3–4 days. For longer storage, freeze the roast, vegetables, and gravy separately for up to 3 months. Thaw in the refrigerator before reheating on the stovetop or microwave, adding broth if needed to loosen the gravy.
