Ingredients
Scale
- 3½ lbs boneless beef chuck roast
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 1 onion, chopped
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tsp Spanish smoked paprika
- 1 tsp dried coriander
- 1½ cups tomato passata (or canned crushed tomatoes)
- 1 tbsp Worcestershire sauce
- 1 cup dry red wine (not cooking wine)
- 2 sprigs rosemary (or 1 tsp dried rosemary)
- ½ tsp salt
- 14 oz canned chickpeas, drained
Instructions
- Sear the beef chuck roast in olive oil until golden brown on all sides.
- Sauté chopped onion and diced carrots with smoked paprika and dried coriander until softened.
- Add minced garlic and cook for 30 seconds.
- Deglaze the pot with red wine and add tomato passata, Worcestershire sauce, chickpeas, and rosemary.
- Nestle the beef into the sauce, cover, and cook in the oven at 300°F for 2 hours.
- Increase temperature to 400°F and cook for an additional 30 minutes to thicken the gravy.
Last Step:
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Searing the beef enhances flavor deeply.
Use quality ingredients for better taste.
Adjust cooking times based on your slow cooker model.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Oven/Slow Cooker/Instant Pot
- Cuisine: Comfort Food
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 600
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 45
- Cholesterol: 120