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Seared Crust Roast

Print Recipe
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3 pounds beef chuck roast patted completely dry
  • 2 tablespoons vegetable oil
  • 3 large carrots cut into 2-inch pieces
  • 1 large onion quartered
  • 1.5 cups beef broth
  • 1/2 cup dry red wine
  • 3 tablespoons tomato paste
  • 4 cloves garlic smashed
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 2 bay leaves

Method
 

  1. Pat the roast completely dry with paper towels, then season all sides generously with salt, pepper, and smoked paprika.
  2. Heat vegetable oil in a large cast-iron skillet over high heat until shimmering and almost smoking.
  3. Sear the roast for 4-5 minutes per side without moving it, until a deep brown crust forms on all sides, then transfer to slow cooker.
  4. Reduce heat to medium, add wine to the hot skillet to deglaze, scraping up all browned bits with a wooden spoon.
  5. Whisk tomato paste and beef broth into the wine mixture, then pour over the roast in the slow cooker.
  6. Add carrots, onion, garlic, and bay leaves around the roast.
  7. Cover and cook on low for 8 hours until the meat is fork-tender and falling apart, then remove bay leaves before serving.