This Crockpot Garlic and Herb Braised Beef Chuck features tender beef infused with aromatic garlic and herbs. Slow-cooked to perfection, it’s a rich, flavorful dish ideal for dinners, served with mashed potatoes or veggies, with minimal effort.
Why You’ll Love This Recipe
This crockpot garlic and herb braised beef chuck is a melt-in-your-mouth delight that brings sophisticated flavors to your table with ease. The slow cooker tenderizes the beef while infusing it with the earthy aroma of garlic, rosemary, and thyme, creating a savory, juicy dish that’s perfect for family dinners or special occasions. Its hands-off preparation makes it ideal for busy schedules, and the rich broth pairs wonderfully with mashed potatoes, rice, or roasted vegetables. Budget-friendly and versatile, this recipe yields plenty for leftovers, getting even tastier the next day, making it a go-to for hearty, comforting meals.
Recipe Tips and Tricks
- Choose a Good Cut: Opt for chuck roast with marbling for the best tenderness and flavor.
- Sear for Depth: Browning the beef before slow cooking adds a rich, caramelized layer.
- Use Fresh Herbs: Fresh rosemary and thyme enhance flavor; tie them in a bundle for easy removal.
- Cut Veggies Evenly: Chop carrots and onions uniformly for consistent cooking.
- Skim Fat: Remove excess fat from the broth after cooking for a cleaner taste.
- Low and Slow: Cook on low to develop deep flavors without toughening the meat.
- Thicken if Desired: Stir in a cornstarch slurry near the end for a thicker sauce.
- Rest Before Serving: Let the beef rest in the sauce for 10 minutes to absorb flavors.
Crockpot Garlic and Herb Braised Beef Chuck
Tender crockpot garlic and herb braised beef, rich and savory, perfect for cozy dinners.
Ingredients
- ½ cup red wine
- 1 large yellow onion, diced
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp salt
- 2 cups low-sodium beef broth
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 3 lbs beef chuck roast
- 3 medium carrots, sliced
- 6 cloves garlic, minced
Instructions
- Prep the Beef: Pat the chuck roast dry with paper towels and season with salt and pepper.
- Sear the Beef: Heat olive oil in a large skillet over medium-high heat. Sear beef for 4-5 minutes per side until browned. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, sauté diced onion for 5 minutes until soft. Add minced garlic and cook for 1 minute, then add to the slow cooker.
- Add Vegetables: Place sliced carrots around the beef, ensuring even distribution for balanced cooking.
- Deglaze with Wine: Pour red wine into the skillet, scraping up browned bits, and pour into the slow cooker.
- Add Broth and Herbs: Pour beef broth over the beef, then add rosemary sprigs and thyme, tucking them around the meat.
- Cook Low and Slow: Cover and cook on low for 8-10 hours, until beef is fork-tender and flavors meld.
- Remove Herbs: Discard rosemary sprigs and thyme. Skim excess fat from the surface if desired.
- Thicken if Needed: For a thicker sauce, mix 1 tbsp cornstarch with 2 tbsp water, stir in, and cook on high for 15 minutes.
- Serve and Enjoy: Slice or shred beef, return to the sauce, and serve over mashed potatoes or with veggies!
Notes
- Chuck roast is ideal for braising; avoid lean cuts for best results.
- Use fresh herbs for maximum flavor; tie them for easy removal.
- Adjust seasoning after cooking, as broth and wine vary in saltiness.
- Store leftovers promptly to maintain freshness.
- This recipe can be adapted for gluten-free or low-carb diets with swaps.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 465Total Fat 30gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 16gCholesterol 141mgSodium 555mgCarbohydrates 5gFiber 1gSugar 2gProtein 43g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Beef Chuck Roast (3 lbs): A marbled cut that becomes fork-tender; trim excess fat if preferred.
- Garlic (6 cloves): Fresh cloves, minced, add robust, aromatic warmth to the dish.
- Rosemary (2 sprigs): Fresh rosemary provides an earthy, pine-like flavor; use dried if needed.
- Thyme (1 tsp, dried): Adds subtle herbal notes; fresh thyme sprigs can enhance freshness.
- Carrots (3 medium): Add sweetness and texture; peel and cut into thick slices.
- Yellow Onion (1 large): Brings savory depth; dice finely for even flavor distribution.
- Beef Broth (2 cups): Low-sodium broth keeps the dish moist and allows seasoning control.
- Red Wine (½ cup): Adds depth and acidity; substitute with extra broth if preferred.
- Olive Oil (2 tbsp): Used for searing, adding richness and aiding browning.
- Salt and Pepper (1 tsp each): Enhances all flavors; adjust to taste after cooking.
Variations and Substitutions
- Meat Swap: Use beef brisket or short ribs for a different texture; adjust cooking time.
- Herb Options: Substitute rosemary and thyme with sage or oregano for a twist.
- Wine Alternatives: Replace red wine with beef broth or balsamic vinegar for depth.
- Vegetable Add-Ins: Include parsnips, celery, or potatoes for extra heartiness.
- Broth Swap: Use chicken or vegetable broth for a lighter flavor, though beef is richest.
- Spicy Kick: Add a pinch of red pepper flakes or cayenne for subtle heat.
- Gluten-Free: Naturally gluten-free; ensure broth is certified gluten-free.
- Low-Carb: Omit carrots and add mushrooms or extra onions to reduce carbs.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days; reheat with a splash of broth.
- Freezer: Freeze in portioned containers for up to 3 months; thaw in fridge before reheating.
- Reheating: Warm on the stovetop or in the microwave, adding broth to maintain moisture.
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