Prep 1 hr
Cook 10 hrs
America's Test Kitchen
- 1 (5 -6 lb) boneless beef chuck roast, tied
- 4 teaspoons vegetable oil
- 3 onions, chopped medium
- 1 lb carrot, peeled and cut into 1-inch pieces
- 6 garlic cloves, minced
- 1 cup dry red wine
- 1 (28 ounce) can crushed tomatoes
- 2 cups low sodium chicken broth
- 1 cup low sodium beef broth
- 1 tablespoon minced fresh thyme (or 1 t. dried)
- 3 bay leaves
- 1 / t. red pepper flakes
- 1⁄4 cup minced fresh parsley
- Dry the roast with paper towels, then season with salt and pepper.
- Heat 2 teaspoons oil in a 12-inch skillet over med-high heat until just smoking.
- Brown the roast on all sides, reducing the heat if the fat begins to smoke, about 10 minutes.
- Add the roast to the slow cooker.
- Add the remaining 2 teaspoons oil to the skillet and heat over medium heat until shimmering.
- Add the onions, carrots, and 1/4 teaspoon salt.
- Cook until the vegetables are softened, about 5 minutes.
- Stir in the garlic and cook for 15 seconds.
- Stir in the wine, scraping up any browned bits.
- Simmer until the wine has reduced by half, about 1 minute, then pour the wine into the slow cooker.
- Add the tomatoes, broths, thyme, bay leaves, and red pepper flakes to the slow cooker.
- Cover and cook, on either LOW for 9-10 hours or HIGH for 6-7 hours, until the meat is tender.
- Transfer the roast to a carving board and tent loosely with foil.
- Let the cooking liquid settle for 5 minutes, then use a wide spoon to skim the fat off the surface.
- Discard the bay leaves.
- Puree the cooking liquid and vegetables in batches in a blender or food processor until smooth (or use an immersion blender right in the slow cooker).
- Stir in the parsley and season with salt and pepper to taste.
- Untie the roast and slice 1/2-inch thick.
- Arrange the meat on a warmed serving platter and pour 1 cup of the sauce over the top.
- Serve, passing the remaining sauce separately.