Crock Pot Chuck Roast
Ingredients
- 3-pounds boneless chuck roast
- 1 tbsp. kosher salt
- 1 tsp. black ground pepper
- 2 tbsp. extra virgin olive oil
- 1/4 cup balsamic vinegar
- 2 cups beef stock
- 2 dried bay leaves
- 1 tbsp. dried rosemary
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. xanthan gum, optional
- Handful fresh flat-leaf Italian parsley, chopped, optional garnish
Instructions
- Rinse the roast in cold water and pat dry with paper towels; remove any hard fat; season both sides of the roast with the salt and pepper.
- Warm a Dutch oven, or large heavy-bottomed pot, over medium-high heat.
- Add olive oil to the pot and sear both sides of the roast, about 3 – 5 minutes per side.
- Add bay leaves to a 6-quart crock pot.
- Remove the roast from the pot and place it on top of the bay leaves in the crock pot.
- Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the Dutch oven or large heavy-bottomed pot; bring to a boil; stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.
- Once the liquid comes to a boil, pour into the crock pot, completely covering the roast.
- Cover; cook on high, for 3 to 4 hours or until the roast is pull-apart tender; if cooking on low, allow 6 to 8 hours for meat to reach the pull-apart tender stage.
- When it is done, the meat will pull apart with barely any effort; if you have to put muscle into it, let it cook another hour.
- Remove the bay leaves.
- Use 2 forks to break the roast into chunks; remove any large pieces of fat.
- If you prefer to serve your roast in an au jus, it is ready to serve as is.
- To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine.
- Garnish with parsley if desired.
Notes
Although it does require a few extra minutes and an extra pot to wash, searing the meat seals in the juices. That being said, if short on time or don’t want the extra mess, just place the raw beef right into the crock pot.
Include onions, potatoes, and carrots with the beef, if desired. It is not included here in this chuck roast crock pot recipe because it is intended to be low carb and keto-friendly.
The meat is ready to eat when it becomes fork-tender and is easy to pull apart. If the pot roast is tough, it needs to cook a while longer.
Be sure to allow the roast to rest for at least 15 minutes before slicing. This allows the juices to redistribute into the meat. Slicing it too soon will result in all of the juices running out and the roast may be too dry.
fantastic recipe