Tank Cooks Crockpot Chuck Roast
Thanks to Stephen Vaccaro for the recipe
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Ingredients:
- 3-4 pounds beef chuck roast
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (optional)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth
- 2 tablespoons Worcestershire sauce
- 4 carrots, cut into large chunks
- 4 potatoes, quartered
- 2-3 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2-3 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
Directions:
- Prepare the Roast: Pat the chuck roast dry and season generously with salt and pepper.
- Sear the Meat (Optional): In a skillet, heat the vegetable oil over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. This step adds extra flavor but can be skipped if you're short on time.
- Add Ingredients to the Crockpot: Place the chopped onion and minced garlic at the bottom of the crockpot. Add the roast on top, followed by the carrots and potatoes.
- Mix the Liquid: In a bowl, combine the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. Pour this mixture over the roast and vegetables.
- Cook: Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the meat is fork-tender.
- Serve: Remove the bay leaves and herb sprigs before serving. Slice the roast and serve with the vegetables and some of the cooking liquid.
Tips:
- Consider adding a splash of red wine to the broth for added flavor.
- If you like a thicker gravy, remove some liquid at the end, reduce it on the stove, and then whisk in some cornstarch mixed with water.
