Since I cooked it for 5 hours, it was so incredibly tender! The beef was literally falling apart when I was trying to transfer some into a bowl. The veggies kept their shape though! You'll find out how in a minute.
We had leftovers, and by the next day all the fat had solidified making it easy to scoop them out.
Slow Cooker Chuck Roast
For the Beef
ingredients:
• 2.5 lbs beef chuck pot roast, boneless
• kosher salt
• freshly ground black pepper
• garlic powder
• 2 tbsp olive oil
ingredients:
• 2.5 lbs beef chuck pot roast, boneless
• kosher salt
• freshly ground black pepper
• garlic powder
• 2 tbsp olive oil
instructions:
1) Bring beef to room temperature for 1 hour before cooking. Meanwhile, generously season all sides with salt, pepper, and garlic powder.
2) Heat a cast iron skillet over medium-high heat. Just before it starts to smoke, add olive oil and wait about 30 seconds before adding the beef to the skillet. Sear for 4 minutes per side.
3) Transfer beef to slow cooker.
1) Bring beef to room temperature for 1 hour before cooking. Meanwhile, generously season all sides with salt, pepper, and garlic powder.
2) Heat a cast iron skillet over medium-high heat. Just before it starts to smoke, add olive oil and wait about 30 seconds before adding the beef to the skillet. Sear for 4 minutes per side.
3) Transfer beef to slow cooker.
For the Vegetables
ingredients:
• 1 onion, slivered
• 2 carrots, cut to 1-inch length on a bias
• 2 celery, cut to 1-inch length on a bias
• 8 oz sliced baby bella mushrooms
• ½ cup red wine
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp gochujang
• 1 tsp balsamic vinegar
• 1 tsp + 1 tbsp red wine vinegar, divided use
• 1 tsp thyme leaves
• ¼ tsp dried oregano
• 1½ tsp kosher salt, divided use
• torn parsley leaves for garnish
ingredients:
• 1 onion, slivered
• 2 carrots, cut to 1-inch length on a bias
• 2 celery, cut to 1-inch length on a bias
• 8 oz sliced baby bella mushrooms
• ½ cup red wine
• 1 cup beef stock
• 1 tbsp Worcestershire sauce
• 1 tbsp gochujang
• 1 tsp balsamic vinegar
• 1 tsp + 1 tbsp red wine vinegar, divided use
• 1 tsp thyme leaves
• ¼ tsp dried oregano
• 1½ tsp kosher salt, divided use
• torn parsley leaves for garnish
instructions:
1) While waiting for the beef to come to room temperature, mix the following ingredients in a bowl: Worcestershire, gochujang, balsamic vinegar, 1 tsp red wine vinegar, thyme, and oregano. Set aside.
2) In the same cast iron skillet used to sear the beef, lower the heat to medium, then add carrots and celery, saute for 3 minutes. Transfer to a plate.
3) Add mushrooms to the skillet, saute for 3 minutes as well. Transfer mushrooms to the same plate as the carrots and celery. Set aside.
◘ tip: When veggies are cool enough, cover with plastic wrap and refrigerate until ready to use.
4) Add onions to the skillet, cook for 5 minutes. Pour in red wine and scrape the bottom of the skillet. Let bubble up for 30 seconds, then off the heat. Add the onion-wine mixture to the slow cooker, beef stock, 1 tsp salt, and the Worcestershire mixture. Put the lid on and cook on "High" for 4 hours.
◘ tip: Stir after 1-2 hours in to the cooking time if possible.
5) Give the pot roast a good stir. Add the carrots, celery, and mushrooms to the pot. Season with ½ tsp salt and stir again. Put the lid back on, switch the setting to "Low" and cook for 1 hour.
6) Turn off the slow cooker and stir in 1 tbsp red wine vinegar. Shred beef before serving, if desired. Garnish with parsley.
◘ tip: Skim the surface fat if needed.
1) While waiting for the beef to come to room temperature, mix the following ingredients in a bowl: Worcestershire, gochujang, balsamic vinegar, 1 tsp red wine vinegar, thyme, and oregano. Set aside.
2) In the same cast iron skillet used to sear the beef, lower the heat to medium, then add carrots and celery, saute for 3 minutes. Transfer to a plate.
3) Add mushrooms to the skillet, saute for 3 minutes as well. Transfer mushrooms to the same plate as the carrots and celery. Set aside.
◘ tip: When veggies are cool enough, cover with plastic wrap and refrigerate until ready to use.
4) Add onions to the skillet, cook for 5 minutes. Pour in red wine and scrape the bottom of the skillet. Let bubble up for 30 seconds, then off the heat. Add the onion-wine mixture to the slow cooker, beef stock, 1 tsp salt, and the Worcestershire mixture. Put the lid on and cook on "High" for 4 hours.
◘ tip: Stir after 1-2 hours in to the cooking time if possible.
5) Give the pot roast a good stir. Add the carrots, celery, and mushrooms to the pot. Season with ½ tsp salt and stir again. Put the lid back on, switch the setting to "Low" and cook for 1 hour.
6) Turn off the slow cooker and stir in 1 tbsp red wine vinegar. Shred beef before serving, if desired. Garnish with parsley.
◘ tip: Skim the surface fat if needed.
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