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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 6 |
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By cooking this roast in its own juices, rather than with canned stock or water, it is full of flavor and falls apart! It took years to perfect this recipe, my own creation, but well worth it. The butter adds a real creaminess to this dish, and the seasonings give it that extra kick! Ingredients:
3 -4 lbs boneless beef chuck roast |
salt and pepper |
2 -3 tablespoons olive oil |
2 tablespoons butter |
1 yellow onion, quartered |
3 -4 garlic cloves |
red wine |
1 beef bouillon cube |
1 tablespoon dried parsley |
1 tablespoon italian seasoning |
2 cups carrots, chopped |
2 cups yukon gold potatoes, chopped |
2 tablespoons butter |
2 tablespoons flour |
2 -3 cups beef stock |
salt and pepper |
Directions:
1. Warm skillet with olive oil to medium high heat. Add butter until melted. Sprinkle roast with salt and pepper and brown on all sides. Remove from pan and set on plate.
2. Carmelize onions and garlic in the skillet then deglaze pan with red wine.
3. Put bouillon on bottom of crock pot, and pour stock from skillet on top, including onions and garlic. Place meat on top.
4. Sprinkle parsley and Italian seasoning over meat, toss in carrots and potatoes.
5. Cook for 1 hour on high then reduce to medium high for 3 to 5 hours.
6. Remove roast and veggies to serving platter.
7. Pan Gravy: In saucepan melt butter, then whisk in flour and cook until slightly browned.
8. Whisk in ladles filled with crock pot juices until desired thickness. Add salt and pepper if needed.
9. Spoon over roast and serve remaining gravy at table.
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