Ingredients

The following ingredients have 6 Servings
  • 1 (4-pound) chuck roast, fat trimmed
  • 2 tablespoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon Italian seasoning
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, cut into 1-inch-thick slices
  • 6 garlic cloves, roughly chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • 1½ to 2 cups beef broth, plus more as needed
  • ½ to 1 cup light red wine, such as cabernet sauvignon or pinot noir
  • 4 sprigs fresh thyme
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 3/4 pound new or baby potatoes, halved
  • Chopped fresh parsley for serving

Instruction

  • Oven Preheat the oven to 350°F
  • Pat the meat completely dry
  • Season all over with the salt, pepper, and Italian seasoning.Heat the olive oil in a Dutch oven over medium-high heat
  • Once the oil is glistening, add the meat and cook until browned all over, about 10 minutes total.Transfer the meat to a plate
  • Add the onions to the pot and cook, stirring occasionally, f until slightly softened, about 4 minutes
  • Add the garlic and cook until fragrant, about 1 more minute
  • If the bottom of the pot begins to brown, add a splash of broth
  • Add the tomato paste and brown sugar and stir to incorporate
  • Add 2 cups of the broth, 1 cup of the wine, and thyme
  • Return the meat to the pot along with any collected juices
  • Cook on medium until the liquid reduces slightly, about 5 minutes
  • Cover the pot and transfer it to the oven.Cook the roast for about 90 minutes
  • Remove the pot from the oven, add the carrots and potatoes, and continue roasting 1 more hour, or until the meat is very tender and shreds easily with a fork
  • Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot. Slow Cooker Pat the meat completely dry
  • Season all over with the salt, pepper, and Italian seasoning.Heat the olive oil in a Dutch oven over medium-high heat
  • Once the oil is glistening, add the meat and cook until browned all over, about 8-10 minutes total
  • Transfer the meat to the slow cooker pot.Add the onions to the pot and cook, stirring occasionally, until slightly softened, about 4 minutes
  • Add the garlic and cook until fragrant, about 1 more minute
  • If the bottom of the pot begins to brown, add a splash of broth.Pour in 1 cup of red wine and bring to a simmer
  • Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, and 2 cups of the broth
  • Arrange the carrots, potatoes, and thyme around the meat in the slow cooker pot
  • Pour the sauce over the top
  • Cover and cook on high for 6 hours or on low for 8 to 9 hours
  • Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot
  • *Note: For firmer carrots and potatoes, add half way through cooking time
  • Instant Pot Pat the meat completely dry, and if necessary to fit in your Instant Pot, cut it into two pieces
  • Season all over with the salt
  • Using the saute function, heat the oil in the Instant Pot
  • Once the oil is glistening, add the meat and cook until browned all over, 10 to 20 minutes total
  • Transfer the meat to a plate
  • Add the onions to the Instant Pot and cook, stirring occasionally, until slightly softened, about 4 minutes
  • Add the garlic and cook until fragrant, about 1 more minute
  • Pour in ½ cup of the red wine and bring to a simmer
  • Cook until slightly reduced, about 2 minutes, then stir in the tomato paste, brown sugar, 1½ cups of the broth, the Italian seasoning, and black pepper
  • Return the meat to the pot along with any collected juices
  • Add the thyme
  • Lock the lid in place, being sure to close the vent valve, and cook on high pressure for 1 hour
  • Allow the pressure to release, remove the lid, and add the carrots and potatoes
  • Lock the lid again and cook on high pressure for 10 more minutes
  • Allow the pressure to release naturally for 30 minutes, then quick release if needed.Discard thyme leaves and serve on a large platter topped with fresh parsley alongside any drippings from the pot