Go Back

Slow Cooker Holiday Beef Roast

This slow-cooked beef roast is seasoned with fresh herbs and simmered with root vegetables, red wine, and savory broth until meltingly tender. The dish develops a rich, flavorful gravy and a beautifully browned exterior, perfect for cozy holiday dinners. The leftovers become even more flavorful the next day, making it a true comfort meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Holiday
Servings 8
Calories 520 kcal

Equipment

  • Slow cooker
  • cast-iron skillet
  • Basting brush
  • Kitchen tongs
  • Meat thermometer

Ingredients
  

  • 3 pounds Chuck roast marbled and forgiving
  • 2 cloves Garlic minced
  • 1 large Onion sliced
  • 3 carrots Carrots cut into chunks
  • 2 parsnips Parsnips cut into chunks
  • 2 cups Beef broth rich and savory
  • 1 cup Red wine optional, adds depth
  • 2 tablespoons Soy sauce umami booster
  • 2 sprigs Fresh rosemary roughly chopped
  • 2 sprigs Fresh thyme leaves removed from stems
  • Salt and pepper to taste

Instructions
 

  • Pat the chuck roast dry with paper towels, then generously season all over with salt, pepper, and chopped herbs.
    Pat the beef roast dry with paper towels
  • Heat a cast iron skillet over high heat until shimmering, then add a little oil. Sear the roast on all sides until deeply browned and crusty—about 4-5 minutes per side. This locks in flavor and creates a beautiful crust.
    Heat a skillet over medium-high
  • Transfer the seared beef to the slow cooker and arrange sliced onion, carrots, and parsnips around it. Pour in the beef broth, red wine, and splash of soy sauce, ensuring the liquid covers the vegetables but not necessarily the meat.
    Transfer the seared roast to the slow cooker
  • Add the chopped garlic and herb sprigs on top of the roast. Cover the slow cooker with the lid and set to low.
    Pour the red wine
  • Let the roast cook slowly for 8-10 hours, until the meat is fork-tender and easily shreds apart, filling the house with a savory aroma.
  • About an hour before the cooking time ends, remove the lid to allow the gravy to thicken slightly. Skim off excess fat if desired, and taste the sauce—adjust seasoning if needed.
  • Remove the roast from the slow cooker and let it rest on a cutting board for 15 minutes to allow juices to redistribute, making it easier to slice.
    carefully remove the roast from the slow cooker
  • Slice the roast against the grain into thick, juicy pieces. Spoon the rich gravy and cooked vegetables over the slices.
    Pour the cooking liquid
  • Serve hot with crusty bread or your favorite sides, and enjoy the tender, flavorful holiday beef.
    Slice the rested roast against