CROCKPOT CHUCK ROAST

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PREP TIME: 5 mins | COOK TIME: 4 hr 20 mins | TOTAL TIME: 4 hrs & 25 mins | YIELD: 12

If you are looking for the best Sunday meal, this tender, juicy, mouthwatering beef is your best option! Make this easy Crockpot Roast in a slow cooker or Dutch oven, either way, it’s going to be delicious!

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 use paper towels to pat the roast dry.

Step 2: Remove any tough fat from the roast and season each side with salt and pepper.

Step 3: Over medium-high heat, warm a Dutch oven or large heavy-bottomed pot.

Step 4: Drizzle olive oil into the pot, add the roast and sear for about 3 to 5 minutes on both sides.

Step 5: Into the slow cooker (I use 6-quart oval), add the bay leaves.

Step 6: Transfer the roast into the slow cooker.

Step 7: Into a pot, add in the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder. Bring the mixture to a boil. Using a wooden spatula, stir occasionally and scrape the bottom of the pot to remove any browned bits. Once boiling, pour this over the roast.

Step 8: Cover and cook for about 3 to 4 hours on high or on low for 6 to 8 hours or until the roast is pull-apart tender.

Step 9: Take the bay leaves out and break the roast into chunks using 2 forks. Removing any large piece of fat.

Step 10: Serve the roast as is if you prefer it in an au jus. Or make the au jus into a gravy by sprinkling the xanthan gum over the roast. Stir well, then garnish with parsley.

NOTES:

Feel free to skip the searing of the meat and place it in the slow cooker along with the other ingredients except for the xanthan gum and cook as directed.

Prepare this on a stovetop. Adjust the heat to a simmer, cover the Dutch oven, and cook for 7 to 8 hours on low until the roast is fork-tender.

Use red wine instead of the balsamic vinegar for an awesome twist.

If preferred, add fresh onions, carrots, and potatoes and cook in a slow cooker for 7 to 8 hours on low.

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PIN THIS RECIPE to any of your relevant boards if you want to make it later...