Prep Time
570 Min
Cook Time
18 Min
  • 1 (3 pounds) boneless beef chuck roast, trimmed of excess fat
  • 4 cloves garlic, peeled and cut in half
  • 1 to 2 tablespoons canola oil
  • Salt and freshly ground black pepper
  • 1 ½ pounds russet potatoes, peeled or red potatoes, unpeeled, cut into 1 ½-inch pieces
  • 1 ½ pounds carrots and/or parsnips, peeled and cut into 2-inch pieces
  • 1 large onion, cut into wedges
  • 3 sprigs fresh thyme
  • ½ cup dry red or white wine
  • 1 cup water
  • 2 teaspoons Maggi® Granulated Chicken Flavor Bouillon
Step 1
Heat large, heavy-duty skillet over medium-high heat for about 3 minutes.
Step 2
Pat roast dry with paper towels; cut 4 slits on top of roast and 4 slits on bottom of roast. Insert garlic halves into slits. Rub oil over all sides of roast; season with salt and pepper.
Step 3
Add roast to skillet; cook, turning frequently, for 5 to 7 minutes or until browned on all sides.
Step 4
Place potatoes, carrots and/or parsnips, onion and thyme in 6-quart slow cooker. Place roast on top of vegetables.
Step 5
Add wine to skillet; cook over medium heat, stirring to scrape up brown bits from bottom of skillet, until wine is almost evaporated. Stir in water and bouillon. Pour into slow cooker; cover.
Step 6
Cook on low for 9 to 10 hours or high for 6 to 7 hours or until roast is fall-apart tender.
Step 7
Place roast and vegetables on serving platter. Discard thyme. Season with salt and pepper. Cover with foil.
Step 8
Pour gravy from slow cooker through a strainer into a medium saucepan; discard solids. Let gravy sit for about 5 minutes; skim off as much oil off the top as you can.
Step 9
Boil over high heat until reduced to about 1 ½ cups.
Step 10
Sprinkle roast with chopped fresh parsley, if desired. Shred meat if desired. Serve with gravy.

Nutrition Information

384.04 Kcal

  • protein

    38.89 Grams

  • carbohydrates

    26.28 Grams

  • fat

    13.12 Grams