Beef chuck roast

Slow-Cooked Beef Chuck Roast Recipe

Ingredients:

• 3-4 lbs (1.4-1.8 kg) beef chuck roast
• 2 tbsp olive oil or vegetable oil
• Salt and pepper, to taste
• 1 large onion, sliced
• 4 cloves garlic, minced
• 2 cups (480 ml) beef broth or stock
• 1 cup (240 ml) red wine (optional, or use additional broth)
• 2 tbsp tomato paste
• 2 tsp dried thyme
• 2 tsp dried rosemary
• 2 bay leaves
• 4 large carrots, peeled and cut into chunks
• 4-5 medium potatoes, peeled and cut into chunks
• 2 stalks celery, chopped (optional)

Instructions:

1. Prepare the Chuck Roast:
   • Take the chuck roast out of the refrigerator and let it sit at room temperature for about 30 minutes. This helps the meat cook more evenly.
   • Pat the roast dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the Roast:
   • Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
   • Once the oil is hot, sear the roast on all sides until it’s browned and has a good crust, about 3-4 minutes per side. This step adds flavor and seals in the juices.
   • Transfer the seared roast to a slow cooker if using one, or set it aside on a plate if continuing on the stovetop or oven.
3. Sauté the Aromatics:
   • In the same skillet or Dutch oven, add the sliced onions and cook for 3-4 minutes until they begin to soften and caramelize.
   • Add the minced garlic and sauté for another 1-2 minutes until fragrant.
4. Deglaze the Pan:
   • If using red wine, pour it into the skillet or Dutch oven and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes to reduce slightly.
   • If not using wine, add 1 cup of beef broth and deglaze the pan in the same manner.
5. Combine Ingredients:
   • If using a slow cooker, pour the onion, garlic, and liquid mixture over the roast.
   • Add the remaining beef broth, tomato paste, thyme, rosemary, and bay leaves to the slow cooker or pot.
   • Place the chopped carrots, potatoes, and celery (if using) around the roast.
6. Cook the Roast:
   • Slow Cooker Method: Cover and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is fork-tender and the vegetables are soft.
   • Oven Method: Preheat the oven to 325°F (165°C). Cover the Dutch oven with a lid and bake for 3-4 hours, or until the roast is tender and the vegetables are cooked through.
   • Stovetop Method: Cover and simmer on low heat for 3-4 hours, checking occasionally to make sure the liquid level is sufficient. Add more broth if needed.
7. Serve:
   • Remove the roast from the pot and let it rest for 10 minutes before slicing or shredding.
   • Remove the bay leaves and discard.
   • Serve the beef chuck roast with the vegetables and some of the cooking liquid spooned over the top. You can also thicken the gravy by whisking in a slurry of 1 tablespoon cornstarch and 2 tablespoons water into the hot liquid and cooking until thickened.

Tips:

• For added flavor, you can marinate the roast in the refrigerator overnight with some garlic, herbs, and olive oil.
• Add a splash of balsamic vinegar or Worcestershire sauce to the broth for extra depth of flavor.
• If you prefer a more intense gravy, reduce the cooking liquid on the stovetop over medium heat before serving.

Cooking Time:

• Prep Time: 15 minutes
• Cook Time: 8-10 hours (slow cooker) or 3-4 hours (oven or stovetop)
• Total Time: 8-10 hours and 15 minutes

Nutritional Information (per serving, about 8 servings):

• Calories: ~400 kcal
• Protein: ~30g
• Fat: ~20g
• Carbohydrates: ~20g (with vegetables)
• Fiber: ~4g
• Sugar: ~4g

This Beef Chuck Roast is a classic comfort dish, perfect for cozy dinners. Serve it with crusty bread or mashed potatoes to soak up the delicious gravy!