I love meals where you have some prep on the front end and then you can literally set it and forget it. Perfect for when you’re having a gathering or cooking for the family, just let it work its magic in the oven while it braises for 3 hours and then have everyone dish up!

Serve with mashed potatoes or polenta, and then really any green works here (asparagus, broccolini, green beans, you name it).

The chuck roast is a tougher piece of meat from the shoulder area of the cow. If you were to cook it quickly, the fibers of the meat wouldn’t have time to break down. However, if you’re braising it for a longer period of time in stock and red wine, a process called “collagen breakdown” happens – the liquid is breaking down the collagen, tenderizing the meat and making it suuuuuper juicy and flavourful.

If you like this recipe you may also like:

Red Wine Braised Short Ribs

Slow Cooker Instructions:

1. Prep: The initial preparation steps remain the same. Season, dredge, and sear the chuck roast in a separate pan. Sauté the onions, leeks, and garlic, then add tomato paste, and deglaze with wine and beef stock.
2. Transfer to Slow Cooker: After deglazing, transfer everything into the slow cooker. Add the chuck roast back in, along with thyme and bay leaves.
3. Cooking Time and Heat: Cook on low for 7-8 hours. This slow and low method allows the meat to become suuuuper tender.
4. Adding Carrots: Add the chopped carrots about an hour before the end of the cooking time if you want them to retain some firmness. If you prefer softer carrots, you can add them at the beginning.
5. Finishing: Once cooking is complete, you can remove the roast and vegetables. If the sauce needs thickening, transfer to a saucepan and reduce it over medium heat on the stove. Enjoy!

Pressure Cooker Instructions:

1. Prep: remains the same!
2. Sear the Roast: Set your pressure cooker to the sauté setting. Add some oil and sear the roast after it’s been dredged in flour on all sides until it’s golden brown. This should take a few minutes per side. Once done, remove the roast and set it aside.
3. Sauté the Vegetables: In the same pressure cooker (still on sauté mode), add the chopped red onion and the white and light green parts of the leek. Sauté for about 3 minutes. Stir in the tomato paste and continue to cook for another 2 minutes. Add the garlic and sauté briefly.
4. Deglaze and Add Liquids: Pour in the Cabernet wine to deglaze the pot, scraping up any browned bits from the bottom. Then add the beef stock.
5. Return the Roast and Add Herbs: Place the chuck roast back into the pressure cooker. Add the fresh thyme and bay leaves.
6. Pressure Cook: Secure the lid of your pressure cooker and set it to cook on high pressure for about 90 minutes. The exact time may vary depending on your pressure cooker, so adjust as needed.
7. Add Carrots: Once the cooking time is up, let the pressure release naturally for about 10 minutes, then do a quick release for any remaining pressure. Open the lid carefully, add the chopped carrots, and then close the lid. Set the pressure cooker to high pressure again and cook for an additional 10 minutes.
8. Final Steps: Release the pressure and open the lid. Remove the roast, carrots, and herbs. Skim off any impurities and extra oil from the sauce. Set the pressure cooker to sauté mode and reduce the sauce for a few minutes while whisking.