Photo: Randy Mayor; Styling: Cindy Barr
Total Time
8 Hours 31 Mins
6 servings (serving size: 1 1/3 cups)

Chuck roast, a tough cut of meat, grows tender in the slow cooker. Serve this rustic stew with crusty bread and red wine—perhaps a Côtes du Rhône or Chateauneuf-du-Pâpe from southern France.  If you don't want to use wine in the recipe, you can substitute 1/4 cup of additional beef broth.

How to Make It

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper; dredge in flour. Add beef to pan; sauté 2 minutes, browning on all sides. Place beef in an electric slow cooker. Add onions and garlic to pan; sauté 5 minutes. Add wine to pan, scraping pan to loosen browned bits. Place onion mixture in cooker. Add broth, tomato paste, bay leaves, thyme, and tomatoes to cooker; top with zucchini and carrots. Cover and cook on LOW 8 hours or until beef is tender. Stir in remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Discard bay leaves and thyme sprigs.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews


October 28, 2016
Good stew.  Was hesitant about the zucchini; not a big fan, but was glad I used it, added a nice element. Needs a bump of something to be great, not sure what, but good comfort food.  Didn't miss the potatoes.

Easy Stew

July 21, 2015
Easy to prepare. The meat turned out great and the vegetables were tender but with enough crunch. A little plain tasting but not bad. Will probably make again. Perfect for the winter time. I had it plain but I would recommend a slice of bread or roll.

rebelfan's Review

September 28, 2014
This is easy to prepare and good on a fall/winter evening! I love that it can be made in the crock pot!

eqqusole's Review

October 02, 2012
Made this recipe a few times, but with a few changes: 1.) used a small, diced up Idaho potato instead of carrots and zucchini 2.) used vegetable broth instead of beef 3.) sprinkled salt and pepper into the flour before dredging the beef in it. Also, I used tomatoes out of my garden instead of out of a can. Smells sooooo good while cooking.

Dominique90's Review

August 19, 2012
Does anyone have a suggestion for something I can replace the zucchini with? I really do not enjoy the taste but I'm afraid if I leave it out the stew will lack body.

SandyPTA's Review

January 09, 2012
Good warm meal. Sop it with cornbread and you've got a filling meal. Flavorful, inexpensive and easy to make.

pearlpita's Review

December 22, 2011
Got around to making this over the weekend. I substituted venison "roast" for the beef and Provencal Mourverde (a blush) for the red wine. I had not read the reviews but I did chop the veggies in large chunks and they held up well. Served some of the leftovers with brown rice. Will try again since is easy & tasty.

DianeKC's Review

November 25, 2011
I used lean stew meat and added baby new potatoes and used baby carrots. I skipped the zucchini, but otherwise followed the recipe. We just finished the leftovers (from the freezer) and it was still great after the time in the freezer. I will definitely make again.

NickeNick's Review

October 30, 2011
Loved it, great combination of sweet and savory

Monique1672's Review

September 21, 2011
I followed the recipe exactly and it was delicious. The meat was very tender and the flavor was awesome!