PREP TIME: 5 MINS | COOK TIME: 4 HRS 20 MINS | TOTAL TIME: 4 HRS 25 MINS | SERVINGS: 12
This chuck roast is my family’s favourite Sunday dinner with melt-in-your-mouth meat that can be served right away with the au jus. Although, I prefer to turn the au jus into a simple pan gravy for extra goodness. Either way, this crockpot chuck roast is super awesome!
INGREDIENTS
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2 tbsp extra virgin olive oil
3 lbs boneless chuck roast
1/4 c. balsamic vinegar
2 c. beef stock
1 tbsp dried rosemary
2 dried bay leaves
1 tsp garlic powder
1 tsp onion powder
1 tbsp kosher salt
1 tsp black ground pepper
Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
1/2 tsp xanthan gum (optional)
HOW TO MAKE CROCKPOT CHUCK ROAST
Step 1: In cold water, rinse the roast, then pat dry with paper towels. Take the hard fat off the roast. With salt and pepper, season all sides of the roast.
Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: Drizzle the olive oil into the hot pot. Add the roast and sear each side for about 3 to 5 minutes per side.
Step 4: To a slow cooker, add the bat leaves.
Step 5: Transfer the roast to the slow cooker. Pour over the balsamic vinegar and beef stock. Then, add the rosemary, garlic powder, and onion powder. Bring to a boil, stirring often. Scrape the browned bits from the bottom of the pot using a wooden spatula.
Step 6: Pour the liquid over the roast in the slow cooker once it comes to a boil. Put the lid on and set to cook for 3 to 4 hours on a high setting or 6 to 8 hours on low until the meat is pull-apart-tender.
Step 7: Take the bay leaves from the slow cooker and discard them. Shred the roast into chunks with 2 forks, removing any large fat pieces.
Step 8: If preferred, you can turn the au jus into gravy by simply sprinkling it with the xantham gum, then stir to combine. Before serving, garnish the roast with parsley. Enjoy!
Ingredients
- 2 tbsp extra virgin olive oil
- 3 lbs boneless chuck roast
- 1/4 c. balsamic vinegar
- 2 c. beef stock
- 1 tbsp dried rosemary
- 2 dried bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp kosher salt
- 1 tsp black ground pepper
- Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
- 1/2 tsp xanthan gum (optional)
Instructions
Step 1: In cold water, rinse the roast, then pat dry with paper towels. Take the hard fat off the roast. With salt and pepper, season all sides of the roast.
Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot.
Step 3: Drizzle the olive oil into the hot pot. Add the roast and sear each side for about 3 to 5 minutes per side.
Step 4: To a slow cooker, add the bat leaves.
Step 5: Transfer the roast to the slow cooker. Pour over the balsamic vinegar and beef stock. Then, add the rosemary, garlic powder, and onion powder. Bring to a boil, stirring often. Scrape the browned bits from the bottom of the pot using a wooden spatula.
Step 6: Pour the liquid over the roast in the slow cooker once it comes to a boil. Put the lid on and set to cook for 3 to 4 hours on a high setting or 6 to 8 hours on low until the meat is pull-apart-tender.
Step 7: Take the bay leaves from the slow cooker and discard them. Shred the roast into chunks with 2 forks, removing any large fat pieces.
Step 8: If preferred, you can turn the au jus into gravy by simply sprinkling it with the xantham gum, then stir to combine. Before serving, garnish the roast with parsley. Enjoy!
