Slow-Cooker Beef Chuck Pot Roast with Vegetables

Easy to put together, this slow-cooked beef chuck pot roast comes out super tender with just the right mix of tomatoes, vegetables, garlic, and herbs. 

Servings: 4-6

Prep Time: 15 minutes 

Cooking Time: 5 hours 10 minutes 

Total Time: 5 hours 25 minutes

Ingredients

  • 2-1/2 lbs. Stew's Boneless Beef Chuck Pot Roast
  • All-Purpose Flour
  • Stew's Kosher Salt
  • Stew's Fine Ground Black Pepper
  • 2 Tbsp. Stew's Avocado Oil
  • 2 medium Carrots, peeled and sliced
  • 1 large Onion, chopped
  • 2 Celery stalks, chopped
  • 1 Tbsp. Stew's Freshly Chopped Garlic
  • 1/4 cup Red Wine
  • 1 cup Stew's Beef Broth
  • 1 can (28 oz.) SMT Crushed Tomatoes
  • 1/2 cup Stew's Simply Marinara 
  • 1-1/2 teaspoons chopped fresh Parsley 

Directions

  1. Sprinkle the roast with the flour and pat off excess.

  2. Heat the avocado oil in a large high-sided pan on medium-high heat until hot. Season with salt and pepper.

  3. Add the roast and brown on all sides, about 2 minutes per side. Remove the roast and place in a slow cooker.

  4. Add the carrots, onion, celery, and garlic to the pan and cook, stirring, for 2 minutes.

  5. Add the wine and stir to release any browned bits from the pan. Cook another 2 minutes until liquid is a syrupy consistency.

  6. Add the broth and bring to a simmer.

  7. Pour the mixture over the beef in the slow cooker then add the tomatoes and sauce.

  8. Cover and cook 4-5 hours on HIGH.

  9. Transfer roast to a platter and serve with the vegetable mixture. Sprinkle with the chopped parsley.

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