- July 9, 2018
- Main Dishes
Slow Cooker Chuck Roast With Red Wine Reduction
I recently discovered how much I love making chuck roast in the slow cooker when I made these Slow Cooker Keto Gyros a few weeks back. I was hooked!
Why wouldn’t it work for a whole roast, am I right?
This chuck roast only took a few hours, was delicious and juicy, tender, and so rich with the red wine reduction. I made this on a weekday and it felt like a slaved over this meal as if it were a Sunday night dinner.
But in reality, I spent about 15 minutes prepping this dish! I hope you love this Slow Cooker Chuck Roast With Red Wine Reduction as much as I did. Find the complete recipe and directions below and continue to read through for all those fun tips and tricks!
“School” Supplies:
- Slow Cooker
- Skillet
- Thermometer
- Tongs
- Knife & Cutting Board
- Small saucepan
“Class” Notes:
I know when some people use their slow cooker, they really want to avoid a messy kitchen (or is this just me). As a full-time cook and blogger, I understand the desire to not have to do any dishes (trust me).
I do believe, however, that this roast tastes so much better when you get a nice sear prior to slow cooking. Take a few extra minutes to season the chuck roast, and sear in a very hot pan (I prefer a cast iron).
Once you get that nice crust to the outside, pop it into your slow cooker, add a few garlic cloves and a splash of wine, and a sprig of fresh rosemary. I set it to low (or high) and let it cook till it reaches 145F (recommended temperature according to food safety regulations).
Once the chuck roast comes to temperature, I remove it from the crockpot and allow it to rest so the juices settle before slicing. Make the red wine reduction by sauteing small sliced shallots in a little butter over medium heat in a saucepan.
Add the remaining liquid from the slow cooker to the pan and allow it to reduce in half. Remove from the heat and slice the beef against the grain into nice 1/2″-1″ slices.
Place on a platter and spoon the red wine reduction over the meat and try not to allow your eyes to roll to far back in your head when you take a bite! Honestly, the fact that a meal this easy could taste this amazing…. well that’s just perfection! Am I right?
Slow Cooker Chuck Roast With Red Wine Reduction
Print RecipeIngredients
- 2-3 lb. Chuck Roast
- Salt & Pepper
- 2 Whole Garlic Cloves
- 1 Sprig, Rosemary
- 3 tbsp Butter
- 1 cup Red Wine
- 1 cup Beef Stock
- 2 tbsp. Shallot (or onion), minced
Instructions
Season the chuck roast thoroughly on both sides with coarse ground salt and pepper. Rub it into the meat and coat it nicely.
In a cast iron skillet, add 1 tbsp of butter and melt on medium high heat.
Sear the roast on the first side then flip to sear the second side. When flipping to sear the second side, add the two whole cloves of garlic and another tablespoon of butter to the pan. Toss in the rosemary sprig as well. As the second side sears, baste the chuck roast in the rosemary garlic butter. Sear the edges as well. Remove from the heat.
In the slow cooker, add the seared chuck roast and the remaining contents from the skillet (garlic, rosemary, and butter).
Add the beef stock and red wine and place on the lid.
Allow the slow cooker to cook the roast to 145F. Time will vary. I cooked on low for about 4 hours and high for about 2. This may differ depending on the size of your roast.
Remove the roast and allow it to rest about 10 minutes. Discard the garlic cloves and rosemary sprig.
While the roast is resting, place the last tablespoon of butter and the minced shallot into a saucepan on medium heat. Cook till translucent.
Add the remaining liquid to the saucepan and allow it to simmer until the liquid reduces in half. Season if necessary.
Slice the roast against the grain into 1" slices. Place on a platter and pour the red wine reduction over the roast. Serve.