Slow Cooker Christmas Roast
This Christmas roast uses a slow cooker to transform a simple beef chuck or brisket into a tender, flavorful dish. Aromatic garlic and herbs infuse the meat, resulting in a rich, melt-in-your-mouth texture with savory vegetables and a thick gravy. The dish is perfect for holiday gatherings, filling the house with warm, festive aromas.
Equipment
- Skillet
- Slow Cooker
- Sharp Knife
- Saucepan
- Tongs
Ingredients
- 3-4 pounds beef roast (chuck or brisket) preferably at room temperature
- 2 large carrots peeled and chopped
- 1 large onion sliced into wedges
- 4 cloves garlic minced
- 1 cup red wine or beef broth for non-alcoholic version
- 2 tablespoons flour or cornstarch for gravy thickening
- 2 sprigs rosemary fresh
- 1 teaspoon dried thyme
- to taste salt and pepper
Instructions
- Pat the beef roast dry with paper towels and generously season it all over with salt, pepper, and dried thyme. This helps develop a flavorful crust.
- Heat a skillet over medium-high heat until hot, then place the roast in the pan. Sear each side for about 3-4 minutes until deep golden brown, listening for a satisfying sizzle and watching for a rich crust to form.
- Transfer the seared roast to the slow cooker and nestle it among the chopped carrots, onion wedges, and minced garlic. Tuck the sprigs of rosemary among the vegetables for aromatic infusion.
- Pour the red wine (or beef broth) over the ingredients in the slow cooker, then cover with the lid. Set the slow cooker to low and cook for 8 to 10 hours, until the meat is tender and easily shreds with a fork, filling your kitchen with a warm, beefy aroma.
- Once cooked, carefully remove the roast from the slow cooker and place it on a cutting board. Cover loosely with foil and let it rest for at least 15 minutes to allow the juices to redistribute.
- Pour the cooking liquid into a saucepan through a fine sieve to remove vegetables and herbs. Bring it to a gentle simmer over medium heat.
- In a small bowl, whisk the flour or cornstarch with a few tablespoons of cold water to make a slurry. Gradually add this to the simmering liquid, stirring constantly until the gravy thickens and becomes glossy.
- Slice the rested roast against the grain into thick, tender slices. Serve the beef with the caramelized vegetables and generous spoonfuls of rich gravy, creating a hearty, festive plate.
Notes
For an extra touch, garnish with fresh herbs or a sprinkle of flaky sea salt before serving. Leftovers make excellent sandwiches or can be reheated gently in the gravy.