Slow Cooker Chuck Roast with Mushrooms and Red Wine

Savor the rich, comforting flavors of this Slow Cooker Chuck Roast with Mushrooms and Red Wine, a hearty dish perfect for cozy dinners. Tender chuck roast melds with earthy mushrooms and robust red wine, creating a melt-in-your-mouth meal that’s easy to prepare and deeply satisfying. (50 words)

Why You’ll Love This Recipe

This Slow Cooker Chuck Roast with Mushrooms and Red Wine is a game-changer for busy home cooks who crave gourmet flavors without the fuss. The slow cooker does all the heavy lifting, transforming a tough cut of beef into a tender, juicy masterpiece. The combination of umami-rich mushrooms and bold red wine creates a luxurious sauce that elevates the dish to restaurant quality. It’s perfect for family dinners, meal prep, or impressing guests with minimal effort. Plus, the aroma that fills your home as it cooks is simply irresistible, making every bite a warm, comforting experience.

Recipe Tips and Tricks

• Sear for Flavor: Browning the chuck roast before slow cooking locks in juices and adds a caramelized depth.
• Deglaze the Pan: After searing, use a splash of red wine to scrape up the browned bits for extra flavor.
• Low and Slow: Cook on low for 8 hours to ensure the meat is fall-apart tender.
• Mushroom Variety: Mix cremini, shiitake, or oyster mushrooms for a more complex flavor profile.
• Thicken the Sauce: If you prefer a thicker gravy, mix in a cornstarch slurry 30 minutes before serving.
• Taste and Adjust: Check seasoning near the end; a pinch of salt or fresh herbs can brighten the dish.
• Use a Liner: Slow cooker liners make cleanup a breeze, especially with sticky sauces.

Yield: Serves 6

Slow Cooker Chuck Roast with Mushrooms and Red Wine

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Tender chuck roast slow-cooked with mushrooms and red wine for a rich, savory, melt-in-your-mouth dinner.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 3 lb chuck roast, trimmed
• 1 tbsp olive oil
• 1 lb cremini mushrooms, sliced
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup dry red wine (e.g., Cabernet Sauvignon)
• 1 cup low-sodium beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 2 sprigs fresh thyme (or 1 tsp dried)
• Salt and pepper, to taste
• Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening)

Instructions

<ol><li><strong>Season the Roast</strong>: Pat the chuck roast dry with paper towels, then generously season all sides with salt and pepper. This enhances the beef’s natural flavor.</li><li><strong>Sear the Meat</strong>: Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until golden brown. This step locks in juices.</li><li><strong>Transfer to Slow Cooker</strong>: Place the seared roast in the slow cooker, setting the stage for tender, slow-cooked perfection.</li><li><strong>Sauté Aromatics</strong>: In the same skillet, add onions and garlic. Cook for 3-4 minutes until softened, scraping up the browned bits.</li><li><strong>Add Mushrooms</strong>: Toss in sliced mushrooms and cook for 5 minutes until they release their juices and start to brown.</li><li><strong>Deglaze with Wine</strong>: Pour in red wine, stirring to loosen any remaining bits. Let it simmer for 2 minutes to reduce slightly.</li><li><strong>Combine Ingredients</strong>: Add tomato paste, Worcestershire sauce, beef broth, and thyme to the skillet. Stir until well mixed, then pour over the roast in the slow cooker.</li><li><strong>Slow Cook</strong>: Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is fork-tender and falls apart easily.</li><li><strong>Thicken (Optional)</strong>: If desired, mix cornstarch and water into a slurry, stir into the sauce, and cook on high for 20-30 minutes to thicken.</li><li><strong>Serve and Enjoy</strong>: Shred the roast with two forks, serve with the mushroom-wine sauce, and pair with mashed potatoes or crusty bread for a cozy meal.</li></ol>

Notes

• Check the roast at 7 hours on low; some slow cookers run hotter and may finish early.
• Use a good-quality wine you’d enjoy drinking for the best flavor.
• Rest the roast for 5-10 minutes before shredding to retain juices.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 632Total Fat 37gSaturated Fat 15gTrans Fat 2gUnsaturated Fat 20gCholesterol 188mgSodium 342mgCarbohydrates 10gFiber 1gSugar 4gProtein 59g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Chuck Roast: This budget-friendly cut is ideal for slow cooking, as its marbling breaks down into tender, flavorful meat.
• Mushrooms: Cremini or button mushrooms add an earthy depth; fresh is best for texture and flavor.
• Red Wine: Choose a dry red like Cabernet Sauvignon or Merlot for richness; avoid sweet wines.
• Beef Broth: Low-sodium broth lets you control the saltiness while enhancing the beefy flavor.
• Garlic and Onions: These aromatics build a savory base; fresh garlic yields the best punch.
• Fresh Thyme: Adds a subtle herbaceous note; dried thyme works but use half the amount.
• Tomato Paste: Deepens the umami and adds a slight tang to balance the richness.
• Worcestershire Sauce: A splash boosts savory notes; don’t skip it for that extra depth.

Variations and Substitutions

• Meat Alternatives: Swap chuck roast for brisket or bottom round for similar slow-cooking results.
• Wine Substitutes: Use beef broth with a splash of balsamic vinegar if avoiding alcohol.
• Mushroom Options: Try wild mushrooms like chanterelles for a gourmet twist or portobello for heartiness.
• Vegetable Add-Ins: Add carrots or potatoes in the last 2 hours for a one-pot meal.
• Gluten-Free: Ensure Worcestershire sauce is gluten-free or omit it for a celiac-friendly dish.
• Herb Variations: Rosemary or bay leaves can replace thyme for a different flavor profile.
• Low-Sodium: Use unsalted broth and reduce Worcestershire to cut sodium without sacrificing taste.

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep it moist.
• Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Meal Prep: Portion into containers with sides like mashed potatoes for easy weekday lunches.

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