Slow-Cooker Chuck Roast
This recipe is a mainstay for regenerative farmer Jen Riemer. She loves it because of how wonderfully flexible it is. You can experiment with different types of savory herbs or other root vegetables to keep things interesting all winter long. Just keep the proportions about the same and you can’t go wrong. She also enjoys soaking up the drippings from the pan with crusty bread. If you prefer gravy, you can remove the liquid into a saucepan, add 1 to 2 tablespoons of cornstarch and simmer the liquid over low heat until it's thickened.
Ingredients
3- to 4-pound beef chuck roast
1½ teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 tablespoon olive oil
1 pound carrots, peeled and cut into 2-inch chunks
2 pounds gold potatoes, cut into 2-inch chunks
1 medium onion, sliced
2 cloves garlic, minced
1½ cups turkey or chicken broth
¼ cup minced parsley (optional)
Crusty bread (optional)
Directions
Season the chuck roast with the salt, pepper, thyme and rosemary.
Add the oil to a heavy skillet and heat over medium-high heat. When the oil ripples, add the roast to the skillet and brown on all sides, about 4 to 5 minutes per side.
Add the carrots, potatoes, onion and garlic to a slow cooker. Place the browned roast on top, add the broth and cover. Cook until the meat is very tender, on low for 7 to 8 hours or on high for 4 to 5 hours.
Don't have a slow cooker? Place everything in an oven-safe Dutch oven, cover, and roast in a preheated 200-degree F oven for 7 to 8 hours or a 300-degree oven for 4 to 5 hours.
For serving, set the roast on a platter with high sides and arrange the veggies around it with a slotted spoon. Drizzle desired amount of drippings over the roast and veggies. Garnish with parsley if desired.
Slice the roast and serve with vegetables, drippings and crusty bread.
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