Slow Cooker Beef Provencale Recipe

If you're craving a slow-cooked meal that feels both hearty and elegant, Beef Provençale checks all the boxes. This rustic French classic blends tender beef with rich tomato, fragrant herbs, and sweet vegetables. What makes this version stand out is its use of a slow cooker, which turns a humble chuck roast into a melt-in-your-mouth centerpiece with minimal effort.

Ingredients You'll Need

• 1 (3-pound) beef chuck roast

• 2 teaspoons kosher salt, plus more to taste

• Freshly ground black pepper

• 3 tablespoons vegetable oil

• 1/3 cup all-purpose flour

• 2 cups chicken broth

• 1 (14.5-ounce) can whole peeled tomatoes (with juice)

• 1/4 cup cognac or brandy (divided)

• 1 tablespoon herbes de Provence

• 5 garlic cloves, peeled and smashed

• 4 medium carrots, peeled and cut into 2-inch pieces

• 1 fennel bulb, trimmed and thinly sliced

• 1 onion, halved and thinly sliced

• 1/3 cup prepared sun-dried tomato tapenade

• 1/3 cup coarsely chopped fresh flat-leaf parsley

• 1 packed teaspoon finely grated orange zest

• Hot buttered egg noodles, for serving

Step-by-Step Instructions

1. Sear the Meat
   Heat a large, heavy-bottomed skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Add oil to the skillet and heat until shimmering. Sear the meat on all sides until deeply browned—about 10 minutes total.

2. Prepare the Flour Mixture
   In a medium bowl, whisk together the flour and 1½ cups of chicken broth until smooth. Set aside.

3. Build the Flavor Base
   Crush the canned tomatoes by hand directly into the slow cooker. Stir in their juices, 3 tablespoons of the cognac, herbes de Provence, and 2 teaspoons of salt.

4. Deglaze the Skillet
   Once the meat is browned, transfer it to the slow cooker. Add the remaining ½ cup chicken broth to the skillet. Scrape up the browned bits with a wooden spoon, and pour this liquid over the roast.

5. Add Vegetables and Broth Mixture
   Scatter the garlic, carrots, fennel, and onion around the roast. Pour the flour-broth mixture over everything.

6. Cook Low and Slow
   Cover and cook on HIGH for 4 hours. Then switch to LOW and cook for an additional 2 hours, or until the meat is fork-tender.

7. Finish the Sauce
   Transfer the meat to a cutting board. Skim any excess fat from the surface of the sauce in the cooker. Stir in the remaining 1 tablespoon of cognac, sun-dried tomato tapenade, parsley, and orange zest. Taste and adjust seasoning with more salt and pepper, if needed.

8. Serve
   Slice the beef and place on a platter. Arrange vegetables around the meat and spoon some of the sauce over the top. Serve with hot buttered egg noodles, and pass extra sauce on the side.

Serving Tip:

This dish pairs beautifully with a simple green salad and a glass of red wine ideally something from Provence, like a Syrah or a Grenache blend.

Final Thoughts

Beef Provençale is comfort food with a French twist—simple, slow-cooked, and full of layered flavors. It’s a timeless example of how humble ingredients can transform into something elegant with a little patience.

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