Ingredients:
3 lbs beef chuck roast
2 tbsp olive oil
1 large onion, diced
4 garlic cloves, minced
3 carrots, cut into large chunks
3 celery stalks, cut into chunks
3 medium potatoes, peeled and cubed
1 can (14 oz) crushed tomatoes
1 cup beef broth
1/2 cup red wine (optional)
2 tbsp tomato paste
2 tsp dried Italian seasoning
1 bay leaf
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
Season the chuck roast generously with salt and pepper.
In a skillet, heat olive oil over medium-high heat and sear the roast on all sides until browned. Transfer to the slow cooker.
In the same skillet, sauté onions and garlic for 2–3 minutes, then add to the slow cooker.
Add carrots, celery, and potatoes around the roast.
Pour in crushed tomatoes, beef broth, red wine (if using), and tomato paste. Stir in Italian seasoning and add the bay leaf.
Cover and cook on LOW for 8–9 hours or HIGH for 4–5 hours, until the beef is fork-tender.
Remove bay leaf, shred the beef slightly, and stir everything together. Garnish with fresh parsley before serving.
Prep Time: 20 minutes | Cooking Time: 8 hours | Total Time: 8 hrs 20 minutes
Kcal: 420 kcal | Servings: 6 servings