PREP TIME: 5 MIN | COOK TIME: 4 HOURS 20 MIN | TOTAL TIME: 4 HOURS 25 MIN | YIELD: 12
This tender, juicy, chuck roast is a mouthwatering Sunday dinner idea. Perfect for when everyone is around. Good food for all that matters – a slow cooker or Dutch oven dish that is proven delicious!
INGREDIENTS
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3-pound boneless chuck roast
1 tablespoon kosher salt
1 teaspoon black ground pepper
2 tablespoons extra virgin olive oil
1/4 cup balsamic vinegar
2 cups beef stock
2 dried bay leaves
1 tablespoon dried rosemary
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon xanthan gum (optional)
Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
HOW TO MAKE CROCKPOT CHUCK ROAST
Step 1: Clean the roast, removing any hard fat in cold water. Use paper towels to pat dry. And season each side with salt and pepper.
Step 2: Over medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: When warm, drizzle olive oil into the pot and sear the roast for about 3 to 5 minutes on each side.
Step 4: Add bay leaves into the slow cooker.
Step 5: Take the roasts out of the pot and transfer in the slow cooker on top of the bay leaves.
Step 6: Into the same pot, add the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring this to a boil while occasionally stirring. Scrape the browned bits with a wooden spatula from the bottom of the pot.
Step 7: Pour the mixture over the roast in the slow cooker. Cook for about 3 to 4 hours on high or on low for about 6 to 8 hours until the roast is pull-apart tender. And cook for an hour more if you include the muscle.
Step 8: Take the bay leaves out and tear the roast into chunks with 2 forks. And get rid of the large pieces of fat.
Step 9: Au Jus is ready as is or you can make it into a gravy by mixing the xanthan gum into the roast. Garnish with parsley before serving if desired. Enjoy!
NOTES:
You can simply put everything into the slow cooker except the xanthan gum and parsley and proceed to cook.
Or cook on the stovetop by adjusting to simmer and cooking for about 7 to 8 hours on low, covered, until the roast is fork-tender.
In place of balsamic vinegar, use red wine instead.
If desired, you can add fresh onions, carrots, and potatoes. Cook for about 7 to 8 hours on low in a slow cooker.
Ingredients
- 3-pound boneless chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black ground pepper
- 2 tablespoons extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 2 dried bay leaves
- 1 tablespoon dried rosemary
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon xanthan gum (optional)
- Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
Instructions
Step 1: Clean the roast, removing any hard fat in cold water. Use paper towels to pat dry. And season each side with salt and pepper.
Step 2: Over medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: When warm, drizzle olive oil into the pot and sear the roast for about 3 to 5 minutes on each side.
Step 4: Add bay leaves into the slow cooker.
Step 5: Take the roasts out of the pot and transfer in the slow cooker on top of the bay leaves.
Step 6: Into the same pot, add the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring this to a boil while occasionally stirring. Scrape the browned bits with a wooden spatula from the bottom of the pot.
Step 7: Pour the mixture over the roast in the slow cooker. Cook for about 3 to 4 hours on high or on low for about 6 to 8 hours until the roast is pull-apart tender. And cook for an hour more if you include the muscle.
Step 8: Take the bay leaves out and tear the roast into chunks with 2 forks. And get rid of the large pieces of fat.
Step 9: Au Jus is ready as is or you can make it into a gravy by mixing the xanthan gum into the roast. Garnish with parsley before serving if desired. Enjoy!
NOTES:
You can simply put everything into the slow cooker except the xanthan gum and parsley and proceed to cook.
Or cook on the stovetop by adjusting to simmer and cooking for about 7 to 8 hours on low, covered, until the roast is fork-tender.
In place of balsamic vinegar, use red wine instead.
If desired, you can add fresh onions, carrots, and potatoes. Cook for about 7 to 8 hours on low in a slow cooker.
