Ingredients Jump to Instructions ↓

  1. 3 -5 lbs blade cut chuck roast

  2. 2 tablespoons vegetable oil, plus more if needed

  3. 1 teaspoon salt , divided

  4. 1/2 teaspoon fresh ground black pepper , divided

  5. 2 medium golden onions , cut in wedges

  6. 2 -3 carrots , cut into 2 inch sections

  7. 4 medium boiling potatoes , quartered

  8. 1 bay leaf

  9. 1/2 cup water , cola, beef or 1/2 cup vegetable stock

  10. 1 tablespoon unsalted butter

  11. 1 tablespoon flour (I prefer Wondra.)

Instructions Jump to Ingredients ↑

  1. Season the roast with 1/2 teaspoon salt and 1/4 teaspoon pepper.

  2. In a large skillet (not non-stick) heat the oil over medium-high heat.

  3. Add the roast and cook, turning often, until browned, about 10 minutes.

  4. Transfer the roast to a plate.

  5. Add more oil to the skillet if necessary and heat over medium-high heat.

  6. Add the onions, carrots and potatoes and cook, stirring often, until the they are slightly browned, about 5 minutes. Do not overcook.

  7. Transfer the vegetables to a slow-cooker, add the bay leaf and then place th roast on top of the vegetables.

  8. Add the water or other liquid to the skillet and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon. Pour into the slow cooker.

  9. Cover and slow-cook until the roast is tender, perhaps 8 hours on low (200 degree) setting.

  10. Transfer the roast and vegetables to a platter using a slotted spoon and cover with foil to keep warm.

  11. Skim the fat from the surface of the cooking liquid.

  12. Remove the bay leaf.

  13. In a saucepan, melt the butter over very low heat.

  14. Add the flour and let bubble, stirring constantly, until lightly browned, about 1 minute.

  15. Whisk in the cooking liquid and bring to a simmer.

  16. Cook, whisking often, until thickened and reduced to about 1 cup.

  17. Using a sharp knife, slice the roast crosswise across the grain. Serve with the vegetables and gravy. ?


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