Description
Tender, melt-in-your-mouth chuck roast slow-cooked with carrots and potatoes in a rich savory gravy. This classic comfort food requires minimal hands-on time while delivering maximum flavor, perfect for family dinners or weekend gatherings.
Ingredients
Units
Scale
- 12 ounces (340 g) carrots, peeled and cut into 1 1/2″ pieces
- 1 pound (454 g) Yukon Gold potatoes, cut into 1 1/2″ pieces
- 5 sprigs thyme
- 3 pounds (1.4 kg) chuck roast or chuck roll, excess fat trimmed
- 2 teaspoons (12 g) kosher salt, divided
- 1 teaspoon (2 g) black pepper
- 2 tablespoons (30 ml) olive oil
- 1 1/2 cups (200 g) yellow onions, cut into 1″ pieces
- 1 tablespoon (10 g) minced garlic
- 2 tablespoons (30 ml) balsamic vinegar
- 2 tablespoons (30 g) tomato paste
- 3 tablespoons (45 g) unsalted butter
- 3 tablespoons (17 g) all-purpose flour
- 1 1/2 cups (480 ml) unsalted beef stock
- 1 tablespoon (15 ml) soy sauce
- 1 teaspoon chopped parsley
Instructions
- Prepare Vegetables – In a 6-quart slow cooker, add potatoes, carrots, and thyme sprigs. This creates a flavorful bed for the meat and allows the vegetables to absorb the delicious juices released during cooking.
- Season Beef – Dry the surface of the chuck roast with a paper towel. Evenly season all sides of the beef with 1½ teaspoons salt and 1 teaspoon pepper. Removing excess moisture helps achieve a better sear, while proper seasoning enhances the meat’s natural flavors.
- Brown Surface – Heat a large skillet over medium-high heat. Add oil. Once hot, add the beef to the pan. Sear until golden brown, about 5 minutes per side. Transfer to the slow cooker. Reserve the pan and drippings to cook onions. Browning creates a caramelized exterior that adds depth of flavor to the final dish through the Maillard reaction.
- Saute Aromatics – Heat the skillet over medium heat. Add the onions, and saute until lightly golden and tender, about 2 minutes. Add garlic and saute for 30 seconds. Add balsamic vinegar and cook until reduced and coats the onions, about 1 minute. Add tomato paste, stir and cook for 1 minute. Transfer the mixture to the slow cooker. This step builds layers of flavor that will infuse throughout the dish during the slow cooking process.
- Make Pan Sauce – Heat the skillet over medium-high heat. Add butter and flour, whisk to combine, and cook for 30 seconds. Gradually add beef stock, vigorously whisking to create a smooth and lightly thickened sauce, about 1 to 2 minutes. The liquid should be near a boil to thicken. Increase the heat if needed once all of the stock is added. Stir in soy sauce and ½ teaspoon salt. Taste and adjust the seasoning as needed. Creating this roux-based sauce ensures a silky, rich gravy that will coat the meat and vegetables beautifully.
- Slow Cook – Add the pan sauce to the slow cooker. Cover and cook on the High setting for 4 to 5 hours or the Low setting for 7 to 8 hours. The vegetables should pierce easily with a fork, and the meat should be tender when sliced. Low and slow cooking breaks down the tough connective tissues in the chuck roast, resulting in supremely tender meat.
- Slice Meat – Look for the grainline, and cut the beef perpendicular across the grain into slices. Optionally, cut the slices further into smaller pieces. Return the meat to the slow cooker to keep warm before serving. Cutting against the grain shortens the muscle fibers, yielding more tender, easier-to-chew meat.
- To Serve – Serve pot roast with vegetables and sauce. Garnish with parsley. The fresh herbs add a pop of color and brightness to balance the rich, hearty flavors of the dish.
Notes
- For best flavor, choose a well-marbled chuck roast with good fat distribution.
- For a deeper flavor, you can deglaze the pan with 1/4 cup of red wine before adding the beef stock.
- Adding fresh herbs like rosemary or bay leaves alongside the thyme can enhance the aromatic profile.
- For extra tender meat, try cooking on low rather than high setting when possible.
- The pot roast actually tastes better the next day after flavors have had time to meld.
- Storing: Cool and store in an airtight container for up to 5 days in the refrigerator.
- Reheating: Cover and reheat on high setting in the microwave in 15 to 30-second intervals until hot.
- Make it Gluten-Free: Use cassava flour as a 1:1 replacement for flour. Alternatively, omit butter and flour and mix 1½ tablespoons of cornstarch with 3 tablespoons of cold water to make a cornstarch slurry. Add to the slow cooker in the last 30 minutes of cooking the pot roast.
Nutrition
- Serving Size: 1 Serving
- Calories: 520kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 140mg
