This piece of flavorful and juicy tenderness is cut from the cow’s shoulder. It is a heavily exercised muscle that can leave meat very tough. The best-kept secret to getting rid of this toughness is to cook it for long periods of time. My favorite way to cook this is in my crockpot.
I’m going to share with you how I make this cut turn into a mouthwatering, fall-apart roast packed with flavor and juiciness.
Make sure to get your handy dandy crockpot ready to go. I like to put my temperature on low heat. If your crockpot can be set at a particular temperature, then I would set it at 195℉.
I like to sear my meat before I place it in the crockpot. You don’t have to do this, but when searing meat, it helps to caramelize the natural sugars in the meat and brown the protein. It also adds extra flavor to the meat when doing this.
Remove the meat from its package and rinse it off under cold water to get rid of all the extra meat juices and then pat dry with a paper towel. Once dry, season with sea salt, black pepper, paprika, garlic powder, and some all-purpose flour on both sides of the beef chuck.
Heat a pan or cast iron skillet with 2 tbsp of extra virgin olive oil. Once heated, place chuck roast on the pan and sear for about 2 minutes or until a nice crust forms on the meat then flip over and repeat. You can also sear the sides as well. You want to get a nice brown crust all around. Once ready, place the chuck roast in a crockpot.
Slice up onion and garlic and add them into the pan that was used to sear your meat and capture the rest of the leftover flavors. Never waste the good stuff! Saute onion and garlic for 2-3 minutes and add all the goodness into the crockpot with your beef chuck.
Now, add the rest of the ingredients let it all soak up into this delicious cut of beef, and let it work its magic for the next 6-7 hours. Use whatever beef broth you would like, any ketchup or mustard. I usually toss whatever I have in my fridge. If you have fresh herbs that you can use with this recipe, great, but if not, dry herbs will work just fine.
I use crushed tomatoes, but if you like diced tomatoes or fire-roasted tomatoes then feel free to use those in place of crushed tomatoes. It’s really your personal preference. Or if you’re someone who has homemade tomato sauce, that would be a wonderful addition as well. Additionally, I love portobello mushrooms with a chuck roast, but if you don’t like mushrooms then carrots would work really well with this too. If you don’t like any vegetables, then feel free to not add any. It will still result in a delicious and packed-flavored beef chuck.
Mashed potatoes
I love mashed potatoes. Aside from French fries, this is my daughter’s favorite way to eat potatoes. Yukon gold potatoes are packed with flavor, and I love their yellow flesh. It’s so pretty and they’re great for mashing and are my favorite potato. Russet potatoes work just as well.
Peel potatoes and then cut them into cubes. Wash and rinse them. I like to place them in a 5-quart Dutch oven filled with water. I have 4 Dutch ovens and use them for everything. If you don’t have one that’s ok. Any pot will work just fine. But if you ever have a moment where you can splurge on a Dutch oven, I highly recommend purchasing one! They are so great to cook food in!
Add salt to your pot, set your heat to medium, and bring your potatoes to a boil. Potatoes will be done when they are tender all the way through. A quick way to check if they are cooked is to take a fork or knife and poke it into a potato. If it slides easily all the way to the center, then your potatoes are done. If not leave boiling for a few extra minutes until cooked all the way through.
Drain potatoes.
For this next step, I like to use a food mill or a potato ricer. These are great to use to ensure that you get a nice smooth, lump-free mashed potato. If you like lumps in your mashed potatoes, then feel free to use a wire masher or an electric hand mixer.
Drain potatoes in a colander and then mash them right back into the pot. This helps keep the potatoes nice and warm until you’re ready to serve them. In the meantime, in a small saucepan heat up a cup of whole milk and 4 tsp of salted butter. Once your potatoes are mashed add the milk and butter and stir until it is all combined and creamy. Add the milk and butter slowly and keep mixing until you get the desired amount of creaminess. You can always add the liquid, but you can’t take it away. Add a pinch of salt and black pepper to add a tad more flavor. Leave in a pot with a cover to keep warm until ready to serve.
Once your chuck roast is finished, ladle your chuck roast with all the rich, delicious sauce over a bed of mashed potatoes and garnish with chopped parsley.
If you try this recipe, let me know how it turned out in the comments below! I would love to hear from you and follow me on social media by clicking on the icons above!
Feel free to share what you have done in the comments below or share a picture of you enjoying this delicious meal!
Bom apetite! Enjoy your meal!
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The Best Slow Cooker Beef Chuck Roast
Equipment
- 1 crockpot
- 1 cast iron skillet or frying pan
- 1 pot for boiling potatoes
Ingredients
Beef Chuck Roast
- 3-4 lbs of Beef Chuck Roast Boneless
- 3 tbsp all purpose flour
- 2 tsp sea salt
- 2 tsp black pepper
- 2 tsp paprika
- 2 tsp garlic powder
- 2 tbsp fresh thyme
- 2 tbsp fresh rosemary
- 2 tbsp fresh parsley
- 2-3 bay leaves
- 1 large onion chopped
- 2-3 garlic cloves chopped
- 7-8 portabella mushrooms sliced
- ¼ cup ketchup
- 2-3 tbsp of mustard any kind
- 1 cup of crushed tomato sauce
- 2-3 cups of beef stock
Mashed Potatoes
- 8-10 yukon gold potatoes peeled and cubed
- 1 cup of milk
- 4 tsp of salted butter
- Pinch of salt
- Pinch of black pepper
Instructions
- Rinse meat under cold water to get rid of any left over meat juices and pat dry with a paper towel.
- Heat pan with olive oil on high heat.
- Season meat with flour, sea salt, black pepper, paprika and garlic powder. Coat both sides and place roast on a frying pan to brown.
- Once brown, flip over and let sizzle to brown the other side.
- You can also brown sides of roast if you wish.
- Once meat has been browned, place in a crockpot on high heat.
- Take sliced onion and place in the same pan where you browned your beef chuck with fresh thyme, rosemary, parsley and bay leaves. Let sauté for 2-3 minutes to capture all the left-over flavor from the pan.
- Shut off heat and toss onion mixture into the crockpot on top of roast.
- Add sliced mushrooms and remainder of ingredients. Mix well and place the lid over the crockpot.
- Cook for 6-8 hours.
- Prepare your potatoes by peeling and cutting them into cubes. Rinse and place in pot. Add salt and bring potatoes to a boil. Follow instructions above in my blog post on how to check if your potatoes are cooked.
- Once cooked, drain potatoes in a colander.
- Use a food mill or potato ricer to get a nice, smooth, lump free mashed potato.
- In a small saucepan, heat up milk and 4 tsp of salted butter. Add milk and butter to mash potatoes slowly until you reach your desired texture.
- Ladle roast over a bed of mashed potatoes.
- Bom apetite! Enjoy your meal!
I personally struggle in the kitchen. This recipe was easy to follow and tasted great. My family loved it!! Thank you for sharing. I will be making this again soon!!
So glad that you enjoyed it and thought that it was easy! Happy I could help! Thanks for sharing your thoughts!