Ingredients
Scale
- 3-4 pounds of beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves of garlic, minced
- 1 cup red wine (optional)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot and sear the beef roast on all sides.
- Remove the roast and sauté onions, carrots, and celery until softened; add garlic.
- Deglaze with red wine, scraping the pot for flavor.
- Return roast to the pot with broth, tomatoes, oregano, thyme, salt, and pepper.
- Cover and simmer: 6-8 hours in a slow cooker or 3-4 hours in the oven at 325°F (160°C).
- Rest the roast for 15 minutes, then slice or shred and serve with vegetables and sauce.
Notes
- Red wine is optional but adds depth of flavor.
- Adjust cooking time based on the size of the roast.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (slow cooker) or 3-4 hours (oven)
- Category: Main Course
- Method: Slow Cooking or Oven Roasting
- Cuisine: American
- Diet: Gluten-Free