If you are looking for old-school American comfort food then look no further. There is nothing like coming home after a long day of work, with the aroma of slow-cooked beef and vegetables filling the house.
This recipe is easy to make, and most of it can be done the night before. The next morning, all you need to do is put everything in your slow-cooker and let it cook on low for 8 to 10 hours.
The picture shown above was taken right after turning on the slow cooker. I keep forgetting to take a picture when it is done or in a bowl ready to eat. I will substitute the photo when I have it.
The original recipe can be found here:
Ingredients
- 2 to 3 lb Beef Chuck Roast
- 2 tsp Salt
- 1 tsp Black Pepper
- 1 tsp Garlic Powder
- 1 tsp Smoked Paprika
- 1/2 tsp Dried Thyme
- 1 tsp Dried Rosemary
- 3 tbsp Beef Tallow (or olive oil)
- 1 Onion (large, chopped)
- 1.5 lbs Baby Potatoes (Gold or Red)
- 1 to 2 lbs Baby Carrots
- 2 cloves Garlic (minced)
- 2 cups Beef Stock
- 1 heaping spoonful Better Than Boullion Roasted Beef Base
- 2 tbsp Cornstarch
- 2 tbsp Water (cold)
- Parsley (minced, optional garnish)
Step by Step Instructions
Step 1:
Mix the salt, pepper, garlic powder, smoked paprika, thyme, and rosemary, then rub the mixture into the roast on all sides.
Step 2:
Heat the beef tallow in a large cast-iron pan or heavy-bottom pan on medium-high heat. When the tallow starts to smoke, add the beef chuck roast and sear it on all sides for 2 to 3 minutes per side. The goal is to get a dark brown sear on all sides.
Step 3:
Put the potatoes and onion into the bottom of your slow-cooker. Put a layer of about half of the carrots on top.
Step 4:
Mix the heaping spoonful of Better Than Boullion into the beef stock.
Step 5:
Lay the seared chuck roast on top of the layer of carrots. Fill in the remaining carrots around the sides of the roast. Pour the beef stock and Better Than Boullion mixture over the top of the roast and carrots.
Step 6:
Cover the slow cooker and set it on low. Cook the pot roast for 8 to 10 hours.
Step 7:
When done, transfer the meat to a plate and cover with aluminum foil. Put the vegetables in bowls and cover with aluminum foil.
Step 8:
Combine the corn starch and cold water in a small bowl or glass. Add it to the slow cooker and turn the heat up to high. Cover the slow cooker and cook on high 5 to 8 minutes to thicken the gravy.
Step 9:
Serve the meat and vegetables in a bowl, covered with the gravy. Add parsley on top as a garnish. Optionally serve with fresh bread.
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