Ingredients
Equipment
Method
- Pat the chuck roast completely dry with paper towels. This is a crucial step for achieving a good sear. Season generously on all sides with salt and black pepper.2.5-3 pound boneless chuck roast, 0.25 teaspoon salt, 0.5 teaspoon black pepper
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully place the seasoned chuck roast in the skillet and sear for 2-3 minutes per side, until deeply browned. This searing process adds an incredible depth of flavor to the final dish. Remove the roast from the skillet and place it in your slow cooker.2.5-3 pound boneless chuck roast, 1 tablespoon olive oil
- In the same skillet (no need to wash), add the chopped yellow onion. Cook over medium heat, stirring occasionally, until the onions are softened and slightly translucent, about 5-7 minutes. Add the minced garlic to the skillet and cook for an additional minute until fragrant, being careful not to burn the garlic.1 large yellow onion, 3-4 cloves garlic
- Pour in the beef broth and red wine (if using). Scrape the bottom of the skillet with a wooden spoon to loosen any browned bits (fond). Bring the liquid to a simmer and let it cook for 2-3 minutes.1 cup beef broth, 0.5 cup dry red wine
- Pour the onion and broth mixture over the chuck roast in the slow cooker. Add the Worcestershire sauce, soy sauce, dried thyme, dried rosemary, and the remaining salt and pepper. Stir gently to coat the roast.2 tablespoons Worcestershire sauce, 1 tablespoon soy sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary, 0.25 teaspoon salt, 0.5 teaspoon black pepper
- Cover the slow cooker and cook on LOW for 6-8 hours, or on HIGH for 4-5 hours, until the chuck roast is fork-tender and easily shreds. Cooking on LOW is generally preferred for the most tender results.2.5-3 pound boneless chuck roast
- Once the roast is tender, carefully remove it from the slow cooker and place it on a serving platter. Tent it with foil to keep warm. Strain the cooking liquid from the slow cooker into a saucepan, discarding any solids. In a small bowl, whisk together the all-purpose flour and cold water until smooth to create a slurry. Bring the cooking liquid in the saucepan to a simmer over medium heat. Gradually whisk in the flour slurry until the gravy thickens to your desired consistency. Season with additional salt and pepper to taste.2 tablespoons all-purpose flour, 0.25 cup cold water, 0.25 teaspoon salt, 0.5 teaspoon black pepper
- Shred or slice the tender chuck roast. Spoon the rich gravy over the meat. Garnish with fresh chopped parsley, if desired. Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or crusty bread.fresh parsley
Notes
This recipe is designed for ease and minimal cleanup. Cooking on LOW in the slow cooker is generally preferred for the most tender results. The gravy is optional. Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2-3 months.