Midwest Hearty Slow Cooker (Print)

Tender beef chuck roast slow-cooked with fall vegetables in a savory red wine and herb gravy—classic Midwest comfort food.

# Components:

→ Beef Cuts

01 - 1.4 kg boneless beef chuck roast
02 - 1 tablespoon kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 2 tablespoons vegetable oil

→ Aromatics and Root Vegetables

05 - 4 large carrots, peeled and cut into 5 cm pieces
06 - 3 parsnips, peeled and cut into 5 cm pieces
07 - 2 medium Yukon Gold potatoes, cut into 5 cm chunks
08 - 1 large yellow onion, cut into wedges
09 - 2 cups cubed butternut squash, peeled
10 - 3 celery stalks, cut into 5 cm pieces
11 - 4 garlic cloves, smashed

→ Sauce and Seasonings

12 - 2 tablespoons tomato paste
13 - 240 ml beef broth
14 - 240 ml dry red wine
15 - 2 tablespoons Worcestershire sauce
16 - 2 bay leaves
17 - 1 teaspoon dried thyme
18 - 1 teaspoon dried rosemary
19 - 1/2 teaspoon smoked paprika

→ Gravy Thickener (Optional)

20 - 2 tablespoons cornstarch
21 - 3 tablespoons cold water

# Directions:

01 - Thoroughly pat the beef roast dry. Season generously on all sides with kosher salt and freshly ground black pepper. Heat vegetable oil in a large skillet over medium-high heat. Carefully sear the roast on all sides until a deep brown crust forms, approximately 3-4 minutes per side. Transfer the seared roast to the slow cooker insert.
02 - Arrange the prepared carrots, parsnips, potatoes, butternut squash, celery, onion wedges, and smashed garlic cloves around the seared beef in the slow cooker. Ensure even distribution for consistent cooking.
03 - In a separate mixing bowl, whisk together the tomato paste, beef broth, dry red wine, and Worcestershire sauce. Add the bay leaves, dried thyme, dried rosemary, and smoked paprika. Stir to combine, then pour this savory liquid mixture evenly over the beef and vegetables in the slow cooker.
04 - Securely cover the slow cooker. Cook on the LOW setting for 8 hours, or on the HIGH setting for 4-5 hours. The beef should be exceptionally tender and easily pierced with a fork, and the vegetables should be thoroughly softened.
05 - Carefully remove the cooked beef and vegetables from the slow cooker and arrange them on a warm serving platter. Discard the bay leaves from the cooking liquid.
06 - For a richer, thicker gravy, gently pour the accumulated cooking liquid into a saucepan. In a small bowl, whisk together the cornstarch and cold water until a smooth slurry forms. Gradually whisk the cornstarch mixture into the cooking liquid. Bring the liquid to a boil over medium heat, stirring constantly, and simmer for 2-3 minutes until the gravy has thickened to your desired consistency.
07 - Slice or shred the tender beef. Serve the beef and assorted vegetables, generously ladling the thickened gravy over the top.

# Expert Advice:

01 -
  • Requires just 20 minutes of prep then your slow cooker does all the work
  • Creates a complete one pot meal with protein and vegetables
  • Perfect make ahead dish that tastes even better the next day
  • Feeds a crowd affordably using economical chuck roast
02 -
  • This recipe transforms an affordable cut of beef into a restaurant quality meal
  • The slow cooking method allows you to use less expensive vegetables that might be slightly past their prime
  • Leftovers freeze beautifully for up to 3 months
03 -
  • The key to maximum flavor is properly searing the meat before slow cooking. Take your time with this step and don't crowd the pan. A good crust equals good flavor.
  • When selecting chuck roast look for pieces with good marbling throughout as this fat will render during cooking creating tenderness and flavor. Avoid overly lean cuts which can become dry even with slow cooking.
  • For the most vibrant vegetable colors and textures cut pieces into larger chunks than you might think necessary. They'll shrink during cooking and maintain better integrity than smaller pieces which might turn mushy.
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