Recipe Details

Ingredients:

3 lbs GWT Beef chuck roast

Salt and pepper, to taste

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 large carrots, peeled and chopped

2 stalks celery, chopped

1 can (14.5 oz) diced tomatoes

1 cup red wine

1 cup beef broth

2 sprigs fresh rosemary

1 teaspoon dried thyme

1 teaspoon dried oregano

1 bay leaf

Directions:

Step 1: Sear the Beef.  Begin by generously seasoning the beef chuck roast with salt and pepper on all sides. In a large skillet, heat olive oil over medium-high heat. Add the roast to the skillet and sear on all sides until it’s golden brown. This step is key to locking in the flavors and ensuring a rich, caramelized exterior.

Step 2: Prepare the vegetables. While the beef is searing, prepare your vegetables. In your slow cooker, add the diced onion, minced garlic, chopped carrots, and celery. These vegetables will create a flavorful bed for your roast, infusing it with even more depth and richness.

Step 3: Build the sauce. Once the beef is seared, place it on top of the vegetables in the slow cooker. In the same skillet, add the diced tomatoes, red wine, and beef broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet—these add incredible flavor to the sauce.

Step 4: Slow cook the beef. Pour the tomato and wine mixture over the beef in the slow cooker. Add the fresh rosemary sprigs, dried thyme, oregano, and a bay leaf. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, until the beef is tender and easily shreds with a fork.

Step5: Serve and enjoy.  Once the roast is cooked, remove the rosemary sprigs and bay leaf. Serve the beef roast with the vegetables and sauce from the slow cooker. Pair it with your favorite sides, such as creamy mashed potatoes or crusty bread, and enjoy the rich, Tuscan flavors in every bite!