CommonGroundNebraska volunteer Jordan Classen shares her recipe for a Crockpot Beef Roast with Pure Nebraska viewers.


  • 3 Pound Nebraska Beef Chuck Roast 
  • 1 Tablespoon Olive Oil
  • 15 Onion Shallots (you can use frozen)
  • 2 Sticks Celery (finely chopped)
  • 2 Tablespoons Tomato Paste
  • 1/4 Cup Red Wine Vinegar
  • 1/4 Teaspoon Ground Nutmeg
  • 2 Cups Beef Stock
  • 4 Cloves
  • 2 Bay Leaves
  • 1 Tablespoon Butter
  • 1 Tablespoon Flour
  • 20 Baby Carrots


  • Thaw chuck roast for at least 24 hours in the fridge (if frozen).
  • Add olive oil to the pan and brown chuck roast on all sides.
  • Reduce the skillet to medium heat.
  • In a crockpot, pour in shallots and finely chopped celery.
  • Whisk together tomato paste and red wine and pour over vegetables.
  • Add in the browned roast on top of the vegetables.
  • Pour beef stock over roast, add cloves and bay leaves, and cook on low for 8 hours or until beef is tender.
  • Whisk together flour and butter and add meat/celery/onion mixture to saucepan. 
  • Bring to s boil, then reduce heat and simmer for about 20-30 minutes.
  • Steam baby carrots.
  • Serve on a bed of homemade garlic mashed potatoes and topped with fresh parsley.


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