Description
A delicious, tender slow-cooked chuck roast that is perfect for hearty meals.
Ingredients
Scale
- 3–4 tablespoons olive oil
- 3–5 pounds chuck roast
- 6 large carrots, unpeeled, cut in half
- 2 onions, cut into large chunks
- 4 cloves garlic, minced
- 4 cups beef broth, low sodium
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 tablespoons butter
- 3 tablespoons flour
- Kosher salt
- Pepper
Instructions
- Generously add salt and pepper to both sides of the roast.
- Heat a large heavy-bottom pot or cast iron skillet on medium-high. Add 2 tablespoons of the olive oil and add the roast, searing on each side for about 2 minutes, then flipping and searing another 2 minutes.
- Remove the roast and place it in the slow cooker.
- Add the remaining olive oil to the skillet and add the onions and carrots, cooking for 3-4 minutes until a little caramelization starts.
- Remove onions and carrots and add them to the slow cooker with the garlic.
- Add the beef broth, thyme, and rosemary.
- Cook on low for 8 hours or on high for 5-6 hours.
- Once the roast is done, strain 2 cups of liquid from the slow cooker and set aside.
- In a skillet, melt 3 tablespoons of butter, whisk in the flour, and cook on low for 1 minute to get rid of the flour taste.
- Add the reserved 2 cups of liquid and whisk together until combined. Bring to a low boil then reduce heat and simmer until thickened.
- Serve the roast with mashed potatoes or white rice along with the gravy.
Notes
- This recipe yields a flavorful gravy that can be adjusted based on the liquid amount used.
- For additional flavor, consider adding root vegetables like potatoes.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg