Tender Chuck Roast Recipes!

Slow Cooker Tender Chuck Roast Recipe

Ingredients:

• 3-4 lbs chuck roast

• 1 tablespoon olive oil

• 1 large onion, sliced

• 3-4 garlic cloves, minced

• 3 large carrots, peeled and cut into chunks

• 2 cups beef broth (or water)

• 1/2 cup red wine (optional, you can skip if you prefer)

• 2 tablespoons soy sauce

• 1 teaspoon Worcestershire sauce

• 1 tablespoon tomato paste

• 1 tablespoon dried thyme

• 1 tablespoon dried rosemary (or 2 sprigs of fresh rosemary)

• 2 bay leaves

• Salt and pepper to taste

• 2 tablespoons cornstarch (for thickening the sauce, optional)

Instructions:

1. Prepare the chuck roast:

   • Pat the chuck roast dry with paper towels. Season generously with salt and pepper on both sides.

2. Sear the roast (optional but recommended for flavor):

   • In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the chuck roast on all sides until browned (about 3-4 minutes per side). This step adds great depth of flavor to your roast. Remove the roast and set aside.

3. Prepare the slow cooker:

   • Place the sliced onions, garlic, carrots, and any other veggies you like (such as potatoes) in the bottom of your slow cooker.

4. Add the liquids and seasonings:

   • Pour in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and tomato paste. Stir to combine.

   • Add the dried thyme, rosemary, and bay leaves to the slow cooker.

   • Season with salt and pepper to taste.

5. Cook the roast:

   • Place the seared chuck roast on top of the vegetables in the slow cooker. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is fork-tender.

6. Optional thickening (for gravy):

   • If you want a thicker gravy, remove the roast and vegetables from the slow cooker once done. Transfer the liquid to a small saucepan and bring to a simmer.

   • Mix the cornstarch with a small amount of cold water (about 1-2 tablespoons). Slowly whisk the cornstarch slurry into the simmering liquid and cook until thickened (about 2-3 minutes).

   • Pour the gravy over the roast before serving.

7. Serve:

   • Shred the roast with a fork or slice it against the grain and serve with the vegetables and gravy!

Frequently Asked Questions (Q/A)

1. Why is my chuck roast tough?

• Chuck roast is a tough cut of meat, which means it needs long, slow cooking to break down the collagen and fat. If it’s tough, it likely wasn’t cooked long enough or at a low enough temperature.

2. Can I cook this recipe without a slow cooker?

• Yes! You can make it in the oven. Preheat your oven to 300°F (150°C), and cook the roast in a Dutch oven or covered roasting pan for 3-4 hours, or until fork-tender. Make sure there’s enough liquid to prevent the roast from drying out.

3. Can I add potatoes to this recipe?

• Absolutely! You can add peeled and cubed potatoes to the slow cooker along with the carrots for a complete one-pot meal. Just be mindful that potatoes may cook faster than the roast, so check them after about 6-7 hours of cooking.

4. What’s the best way to store leftovers?

• After it cools, store leftovers in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. Just reheat gently in the microwave or on the stovetop with a bit of broth or water to keep it moist.

5. What can I serve with chuck roast?

• Great sides include mashed potatoes, roasted vegetables, rice, or even a simple green salad. The gravy also pairs well with crusty bread to soak up all the flavors!

6. Can I make this ahead of time?

• Yes! You can prep everything the night before, sear the roast, and add it to the slow cooker in the morning. It’s perfect for making ahead for a busy day.

7. What can I use instead of red wine?

• If you prefer not to use red wine, you can replace it with additional beef broth, or use a splash of balsamic vinegar or apple cider vinegar for a bit of acidity.

8. Why does my chuck roast have so much liquid?

• Chuck roast releases a lot of liquid as it cooks, which makes for a flavorful broth that you can turn into gravy. If it seems like there’s too much liquid, you can always simmer it down to thicken the sauce.