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Tender Slow Cooker Chuck Roast
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 3-4 lb beef chuck roast, trimmed
- 2 large onions, roughly chopped
- 4 carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 4 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
🍳 Quick Cooking Steps
Season chuck roast generously with salt and pepper on all sides
Heat olive oil in a large skillet over medium-high heat
Sear the roast on all sides until well-browned, about 3-4 minutes per side
Place chopped onions, carrots, and celery in the bottom of the slow cooker
Place seared roast on top of the vegetables
Add minced garlic, thyme, rosemary, and bay leaves around the roast
Whisk together beef broth, tomato paste, and Worcestershire sauce
Pour liquid mixture over the roast and vegetables
Cover and cook on low for 8 hours or high for 4-5 hours until fork-tender
Remove roast to a serving platter and let rest for 10 minutes
Strain vegetables and arrange around the roast
Optional: skim fat from cooking liquid and serve as au jus
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Large skillet for searing
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Meat thermometer
- Large serving platter
⚡ Quick Cooking Tips
For extra flavor, add red wine to the cooking liquid
Try different root vegetables like parsnips or turnips
Add mushrooms during the last hour of cooking
Use fresh herbs instead of dried for more intense flavor
Add baby potatoes to make it a complete one-pot meal
For a spicier version, add crushed red pepper flakes
Make gravy from the strained cooking liquid
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled leftovers in airtight container in refrigerator for up to 4 days Keep meat and vegetables together with some cooking liquid to maintain moisture Separate fat layer before storing if desired
🔥 Reheating Tips
- Reheat in slow cooker on low for 1-2 hours until warm Microwave individual portions with some liquid, covered, for 2-3 minutes Add extra beef broth when reheating to prevent drying out
⏰ Make Ahead Tips
- Cut vegetables up to 24 hours in advance Sear meat up to 24 hours ahead and refrigerate Mix liquid ingredients and store separately until cooking
❄️ Freezing Guide
- Freeze cooked meat and vegetables in freezer-safe containers for up to 3 months Freeze cooking liquid separately in ice cube trays Thaw completely in refrigerator before reheating
🍽️ Serving Suggestions
- Serve over creamy mashed potatoes Pair with crusty bread for soaking up juices Add a side of roasted Brussels sprouts Serve with horseradish sauce on the side Garnish with fresh parsley before serving
⚠️ Common Mistakes
- Not searing the meat before slow cooking Adding too much liquid to the slow cooker Opening the lid too frequently during cooking Cutting the vegetables too small, causing them to become mushy Not allowing the meat to rest before slicing
🎨 Recipe Variations
- Italian Style: Add Italian herbs and red wine French Style: Use herbs de Provence and add mushrooms BBQ Style: Add barbecue sauce during the last hour Asian Fusion: Use soy sauce and ginger instead of Worcestershire Mexican Style: Add chipotle peppers and cumin
❓ Quick Cooking Q&A
The meat should be fork-tender and easily pull apart
No, always thaw meat completely before slow cooking for food safety
Yes, searing develops flavor and improves the final texture
Yes, but cooking on low produces more tender results
It might need more cooking time - tough meat usually means it's not done yet
Yes, add whole baby potatoes or large chunks at the beginning
The liquid should come about 1/3 way up the sides of the meat
Yes, it reheats well and flavors improve the next day
Look for well-marbled meat with good fat content
No more than 4 hours on warm setting after cooking
