Slow Cooker Chuck Roast
Seared chuck roast, slow cooked for 8 hours until it falls apart. The liquid becomes a rich, beefy gravy.
EasyPrep: 15 minCook: 8hServes 6Slow Cook
Ingredients
- ●3-4 lb chuck roast
- ●4-6 Cup beef broth (enough to almost cover the roast)
- ●1 large onion, quartered
- ●4 cloves garlic, smashed
- ●Olive oil or avocado oil for searing
- ●Kosher salt
- ●Black pepper
- ●Garlic powder
- ●Onion powder
- ●Smoked paprika
- ●1 tbsp cornstarch mixed with 2 tbsp water (for gravy, if needed)
Assembly
- 1.Season the chuck roast generously on all sides with salt, pepper, garlic powder, onion powder, and smoked paprika.
- 2.Heat a cast iron pan over high heat with a little oil. Sear the roast on all sides until you get a deep brown crust. This step is almost a necessity — don't skip it.
- 3.Place the seared roast in the slow cooker. Add quartered onion and smashed garlic.
- 4.Pour beef broth over the roast — use more than you think. You want the liquid to almost cover the entire roast.
- 5.Cook on low for about 8 hours. The meat should fall apart with a fork when it's done.
- 6.Remove the roast. If the liquid is too thin for gravy, transfer it to a pot on the stove, bring to a simmer, and stir in a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp water) to thicken.
- 7.Serve the roast with the gravy over mashed potatoes, roasted vegetables, or whatever you like.
Photo coming soon
The Story
“The sear before it goes in the slow cooker is almost a necessity — that crust adds a depth of flavor that you can't get otherwise. Use more liquid than you think — you really want almost the whole thing covered in beef broth. Low and slow for about 8 hours is the way to go. When it's done, if the liquid is still too thin, transfer it to a pot and add a cornstarch slurry to thicken it into a proper gravy. That gravy is incredible over mashed potatoes, roasted vegetables, or really anything. This is a set-it-and-forget-it weekend meal.”
