Slow Cooker Italian Beef Roast

Name: Slow Cooker Italian Beef Roast
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 8 servings
Ingredients: 3 lb beef chuck roast, well-marbled; 5 tsp kosher salt, divided; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 4 clove garlic cloves, peeled and left whole; 2 sprig fresh rosemary sprigs; 4 stalk celery stalks, quartered lengthwise; 2 carrots large carrots, peeled and quartered; 32 oz whole peeled tomatoes, crushed by hand; 2 cup beef broth, low-sodium preferred; 1 cup dry red wine; fresh flat-leaf parsley, chopped

8-Hour Chuck Roast with Tomatoes and Wine

Chuck roast transforms into something magical during its long, slow braise — the tough connective tissue melts away while the meat absorbs every bit of the aromatic tomato and wine cooking liquid. What emerges is fall-apart tender beef surrounded by vegetables that have concentrated into pure comfort.

ItalianDinnerComfort FoodMeal PrepOne PotSlow CookerBeef

Prep20 min

Cook8 hrs

Total8 hrs 20 min

Servings8

Difficultyeasy

Ingredients

3 lbbeef chuck roast, well-marbled
5 tspkosher salt, divided
1 tspfreshly ground black pepper
1 tbspolive oil
4 clovegarlic cloves, peeled and left whole
2 sprigfresh rosemary sprigs
4 stalkcelery stalks, quartered lengthwise
2 carrotslarge carrots, peeled and quartered
32 ozwhole peeled tomatoes, crushed by hand
2 cupbeef broth, low-sodium preferred
1 cupdry red wine(optional)
fresh flat-leaf parsley, chopped

Instructions

Pull the chuck roast from the refrigerator and let it sit on the counter for 10-15 minutes. Cold meat straight from the fridge won't sear properly — you want it closer to room temperature for an even crust.
⏱ 15 min
Rub the roast all over with 3 teaspoons of the salt and all the pepper. Press the seasoning into the meat so it adheres well — this creates the flavor foundation for your sear.
Get your Dutch oven or heaviest pan ripping hot over high heat, then add the olive oil. The oil should shimmer and move freely around the pan when it's ready.
Sear the roast on all sides, turning every 3-4 minutes until each surface develops a deep golden-brown crust. Don't rush this step — that caramelization is where your flavor lives. Transfer the seared roast to your slow cooker.
Layer the garlic cloves, rosemary sprigs, celery, and carrots around the beef in the slow cooker. Crush the tomatoes with your hands as you add them, then pour in the beef broth, wine if using, and the remaining 2 teaspoons of salt.
Cover and cook on Low for 8 hours. Resist the urge to peek — every time you lift the lid, you're adding 15-20 minutes to the cooking time. The meat is done when it shreds easily with a fork.
⏱ 8 hrs
Carefully lift the roast out of the slow cooker and let it rest on a cutting board for 10 minutes. This allows the juices to redistribute before you shred it with two forks or slice it against the grain. Serve with the tender vegetables and a sprinkle of fresh parsley.
⏱ 10 min