Slow Cooker Beef Chuck Roast with Red Wine Gravy couldn’t be easier because, well, it’s made in a slow cooker! I’ve included the word “Chuck” in the title because that’s my father’s name and he taught me to cook.
Actually, he didn’t have a crock pot for many years, especially during my formative years, so made his pot roast in the oven. And, when he did buy a crock pot, he used it for heating wax, thus ruining it for cooking forever!
Why was he melting wax, you’re wondering? Well, an Air Force pilot by profession, his hobby was art. Painting and sculpting were his favorite mediums. Many of his sculptures were first carved in wax and then bronzed at a foundry. So, he used his slow cooker to melt wax!
Anyway, back to this luscious chuck roast with red wine gravy recipe…
Beef is so expensive right now, that buying a cheaper cut of beef makes good fiscal sense! But, cheaper cuts of beef are tough – not the mouth-watering, meltingly-tender cuts like prime rib or rib-eye steaks (my fav!). So, making a pot roast in a slow cooker is a good solution if you want a beef dinner, but don’t want to pay restaurant prices!
Plus, by making it in a crock pot, you can add your root vegetables and have a meal all-in-one!
This recipe easily feeds 6 to 8, depending on appetite, so you need to cook it in a large slow cooker (at least 7 quarts).
If you are in a hurry, skip the gravy and serve it with the au jus created by the slow cooker; just strain the au jus through a fine mesh sieve to capture all the bits and pieces left behind. It will still be a fabulous, beefy dinner!
Here’s the recipe:
- 4 pound beef chuck roast, defrosted
- 3 tablespoons dried minced garlic
- ⅓ cup dried sliced onions
- ½ cup favorite bottled barbecue sauce
- 1 cup beef broth (may need a bit more to make gravy)
- 3 tablespoons Worchestershire sauce
- 1 cup red wine
- 2 pounds russet potatoes (about 8 small), peeled
- 2 pounds yellow onion (about 4 medium), peeled and quartered
- 1 pound baby carrots
- 4 tablespoons butter
- ¼ cup flour
- Pinch of salt and pepper, to taste
- Add beef chuck roast to a large slow cooker.
- Sprinkle with dried minced garlic and dried sliced onions.
- Pour barbecue sauce over top of roast.
- Pour 1 cup beef broth, Worchestershire sauce and red wine around roast in slow cooker.
- Cover and cook on high for 4 hours.
- After 4 hours has elapsed, add potatoes, onion and carrots to slow cooker.
- Cover and cook on high for 3 more hours.
- Using large spoon, remove vegetables and beef roast from slow cooker to a serving platter and arrange in a pleasing manner.
- If using a bone-in chuck roast, discard bones.
- Strain leftover slow cooker juices into a large glass measuring cup, using a fine mesh sieve; need 2 cups to make gravy.
- If not enough pan juices in measuring cup, add more beef broth to equal 2 cups.
- In a large frying pan, melt butter over medium heat.
- Add flour and stir to combine to make a paste; continue cooking for a few minutes to get rid of flour taste.
- Add measured pan juices/beef broth mixture to flour paste, all at once, and stir constantly until mixture thickens to a gravy consistency and coats the back of a spoon.
- Taste and season with salt and pepper.
- Transfer to a gravy boat or bowl and serve with beef roast.
(other beef recipes)
- Charlie’s Layered Mexican Casserole
- Grilled London Broil with Easy Red Wine Marinade for Beef
- Garlic Rib-eye Roast with Perfect Beef Gravy