PREP TIME: 5 mins | COOK TIME: 4 hrs & 20 mins | TOTAL TIME: 4 hrs & 25 mins | YIELD: 12
Preparing dinner even when you are not at home is such a lifesaver, not to mention a fantastic time-saver on the over-busy days. The struggle of being a working mom is how to prep meals for the family even if you are short of time. The answer? CrockPot recipes!
INGREDIENTS
3 lbs boneless chuck roast
1 tbsp kosher salt
1 tsp black ground pepper
2 tbsp extra virgin olive oil
1/4 c. balsamic vinegar
2 c. beef stock
2 dried bay leaves
1 tbsp dried rosemary
1 tsp garlic powder
1 tsp onion powder
1/2 tsp xanthan gum (optional)
Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
HOW TO MAKE CROCKPOT CHUCK ROAST
Step 1: In cold water, rinse the roast and pat dry with paper towels. Remove any hard fat from the roast, then season each side with salt and pepper.
Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: To the pot, add olive oil, then sear the roast for about 3 to 5 minutes per side.
Step 4: To the slow cooker, add the bay leaves.
Step 5: Transfer the roast to the slow cooker, placing them on top of the bay leaves. Then, pour in the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring the liquid to a boil. Using a wooden spatula, stir the mixture occasionally, scraping the browned bits from the bottom of the pan as you go.
Step 6: Pour the liquid over the roast once boiling. Cover the slow cooker and set it on high. Cook the roast for 3 to 4 hours. Or on low for 6 to 8 hours until the roast is pull-apart tender. Let the roast cook for an hour more if you have put muscle into it.
Step 7: Take the bay leaves out and break the roast into chunks using 2 forks, removing any large pieces of fat.
Step 8: Serve the roast as is. Or if you prefer to turn the au jus into the gravy, sprinkle in the xantham gum over the roast. Stir well. If desired, garnish with parsley.
NOTES:
If you are short of time, skip searing the meat and just add the ingredients to the slow cooker except for the xanthan gum and parsley.
If cooking on a stovetop, decrease the heat to a simmer, cover the Dutch oven, and cook for 7 to 8 hours on low until the roast is pull-apart tender.
For an amazing twist, replace the balsamic vinegar with red wine.
Feel free to add fresh onions, carrots, and potatoes and cook in a slow cooker for 7 to 8 hours on low.
Ingredients
- 3 lbs boneless chuck roast
- 1 tbsp kosher salt
- 1 tsp black ground pepper
- 2 tbsp extra virgin olive oil
- 1/4 c. balsamic vinegar
- 2 c. beef stock
- 2 dried bay leaves
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp xanthan gum (optional)
- Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
Instructions
Step 1: In cold water, rinse the roast and pat dry with paper towels. Remove any hard fat from the roast, then season each side with salt and pepper.
Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: To the pot, add olive oil, then sear the roast for about 3 to 5 minutes per side.
Step 4: To the slow cooker, add the bay leaves.
Step 5: Transfer the roast to the slow cooker, placing them on top of the bay leaves. Then, pour in the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring the liquid to a boil. Using a wooden spatula, stir the mixture occasionally, scraping the browned bits from the bottom of the pan as you go.
Step 6: Pour the liquid over the roast once boiling. Cover the slow cooker and set it on high. Cook the roast for 3 to 4 hours. Or on low for 6 to 8 hours until the roast is pull-apart tender. Let the roast cook for an hour more if you have put muscle into it.
Step 7: Take the bay leaves out and break the roast into chunks using 2 forks, removing any large pieces of fat.
Step 8: Serve the roast as is. Or if you prefer to turn the au jus into the gravy, sprinkle in the xantham gum over the roast. Stir well. If desired, garnish with parsley.
Notes
If you are short of time, skip searing the meat and just add the ingredients to the slow cooker except for the xanthan gum and parsley. If cooking on a stovetop, decrease the heat to a simmer, cover the Dutch oven, and cook for 7 to 8 hours on low until the roast is pull-apart tender. For an amazing twist, replace the balsamic vinegar with red wine. Feel free to add fresh onions, carrots, and potatoes and cook in a slow cooker for 7 to 8 hours on low.
