Chuck roast is a less tender, but flavourful cut of beef that is ideal for slow cooking, braising or pot roasting.
Browning, or searing, the meat and vegetables before slow cooking locks in juices and flavour and adds color to the finished dish.
Prep time: 20 mins Cook Time: 10 hours
- 3 potatoes, peeled and diced into bite-size cubes
- 4 carrots, peeled and sliced
- 2 medium onion, cut into quarters
- 2 celery ribs, sliced
- 3 lb. chuck roast
- salt and pepper
- 1 1/2 tablespoons olive oil
- 3/4 cup water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon beef bouillon granules
- 1 teaspoon dried basil
- 2 cloves garlic, minced
- 2 or 3 sprigs fresh thyme, for garnish
- Spray slow cooker with cooking spray.
- Season roast with salt and pepper.
- Heat oil in a saucepan on medium-high heat.
- Add the onions to the saucepan, browning them on both sides. Remove the onions to a plate.
- Add the carrots and celery to the hot pan and toss until slightly browned, about a minute or so. Reserve the carrots and celery with the onions.
- If needed, add a bit more olive oil to the hot pan. Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over.
- Place potatoes, carrots, onion and celery on the bottom of the slow cooker. Place seared and browned roast on top of the vegetables.
- In a small bowl, combine water, Worcestershire sauce, bouillon, garlic, and basil. Pour over meat and vegetables.
- Cook on LOW for 7-8 hours, or until the beef can be shredded very easily and vegetables are fork-tender.