Slow-Cooker Chuck Beef Roast
3 to 5 pound top beef chuck roast, trimmed of excess fat
1 onion, peeled and halved
1 carrot, whole
1 cup beef broth, low sodium
1/4 cup red wine of your choice
2 garlic cloves, whole
1 rosemary sprig or a little dried rosemary
2 thyme sprigs or a little dried thyme
Celtic sea salt, to taste
Place onion and carrot in the bottom of a slow cooker.
Lay the meat on top of the vegetables.
Pour in the broth and wine. Season with garlic, rosemary and thyme.
Cover and set heat to low. Allow to gently simmer for 5 to 6 hours.
Then, sprinkle with seasoned salt and continue to cook covered on low-heat for an additional 1 to 1/2 hours.
As accompaniments, I made mashed potatoes and carrots but you can add anything you and your family would enjoy. Sure was a hit at our dinner table, even for me, meaning even without the complex carbohydrates in the mashed potatoes – as you can see in the picture I took of my husband’s plate.
I used grass-fed beef for this recipe. Do you need some for your next dinner? You can get it with a few clicks – so conveniently – right here!