Rating: 3.5 stars
26 Ratings
  • 5 star values: 6
  • 4 star values: 10
  • 3 star values: 8
  • 2 star values: 1
  • 1 star values: 1

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.

Lia Huber
Recipe by Cooking Light March 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

total:
8 hrs 31 mins
Yield:
6 servings (serving size: 1 1/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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 www.choosemyplate.gov.

Nutrition Facts

271 calories; fat 8.9g; saturated fat 2.8g; mono fat 4.1g; poly fat 0.6g; protein 31.1g; carbohydrates 16.5g; fiber 3.5g; cholesterol 86mg; iron 4.2mg; sodium 499mg; calcium 57mg.
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