🥩 Slow Cooker Chuck Roast Stew

Tender, Cozy, and Full of Flavor

There’s something magical about coming home to a warm bowl of homemade beef stew after a long day. The aroma alone feels like a hug. This version takes the classic comfort dish to a new level — using a whole chuck roast that slow cooks until it’s fall-apart tender, then gets shredded right back into the stew for melt-in-your-mouth goodness.

The secret ingredient? A splash of red wine that adds incredible richness and depth.

🛒 Ingredients

You’ll need:

• 2½–3 lbs chuck roast

• 1 tbsp olive oil

• Salt and black pepper (to taste)

• 1 large yellow onion, diced

• 4 carrots, sliced

• 2-3 large potatoes, diced, sweet potatoes are delicious as well!

• 3 stalks celery, chopped

• 3 cloves garlic, minced

• 1 cup cheap red wine (any cooking wine is good!)

• 3 cups beef broth (or enough broth to cover everything in the crockpot)

• 2 tbsp tomato paste

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 2 tbsp flour + 2 tbsp water (optional, for thickening) (only if you are wanting more of a gravy like soup, I prefer mine brothy)

👩‍🍳 Instructions

1. Sear the roast: Pat your chuck roast dry, then season generously with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear on both sides until golden brown. The browning is optional, I have a crockpot from Green Pan with a searing option! So it is simple to sear and saute my veggies, do not worry if you do not want to do the extra step, it will still turn out amazing!

2. Add to crockpot: Place the seared roast in your slow cooker. Add onions, carrots, potatoes, celery, and garlic around it.

3. Deglaze with wine: Pour the red wine into your hot skillet and scrape up the browned bits — that’s where the flavor lives! Pour this mixture over the roast.

4. Mix the broth and seasonings: Into the crock pot add together beef broth, tomato paste, Worcestershire sauce, thyme, and the bay leaf.

5. Cook low and slow: Cover and cook on LOW for 8–10 hours (or HIGH for 4–6). The meat should shred easily with a fork.

6. Shred and return: Remove the roast, shred it with two forks, and return the meat to the stew. Stir everything together and taste for seasoning.

7. Optional thickening: If you like a thicker stew, stir in the flour-water mixture during the last 30 minutes of cooking.

💡 Tips

• Add a handful of frozen peas at the end for color and freshness.

• Leftovers freeze beautifully for up to 3 months!

🍽️ Serving Ideas

Serve with a crusty loaf of bread, over mashed potatoes, or alongside a simple green salad. A sprinkle of fresh parsley makes it picture-perfect.

💬 Final Thoughts

This Crockpot Chuck Roast Stew is the kind of meal that tastes like you spent all day in the kitchen — even though the slow cooker did all the work. The red wine deepens the flavor while the shredded roast adds that hearty, home-cooked feel that warms you from the inside out. Follow me on Instagram @weeknight_homemaker

Make it on a Sunday, and enjoy cozy leftovers all week long ❤️

With Love,

Lauren