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This tender, slow-cooked roast absorbs the deep flavors of herbs and spices as it cooks, while the vegetables become soft and flavorful, soaking up the savory juices. The beef falls apart with just a fork, and the gravy—made from the roast’s own drippings—adds a luxurious touch. It’s a no-fuss, hearty meal that’s ideal for Sunday dinners or any night you want a comforting, home-cooked classic.
I’ve been working on this recipe for a while now, I wanted it to be perfect and full of flavory before I posted it.
I’m super pleased with the results and hope you will love it as much as we do. Nothing like a good roast on a Sunday afternoon, yes?
Let me show you how to make it happen!
Find yourself a beautiful chuck roast. I suggest looking for one with a bit of fat marbled through it.
Place the seasonings into a small dish and toss to combine. Rub the seasonings over both sides of the roast.
Grab a large deep skillet and heat it up over medium high heat. Add 2 Tb of butter and allow it to melt. Place your beef into the skillet and allow it to sear, then repeat on the other side.
Once you’ve got the desired sear, spray a large crock pot with cooking spray and place the meat inside it. Set the searing pan to the side, and save it for later. We are going to use it to make the gravy.
Cut your veggies into fairly large slices. If you cut them too small, they tend to get mushy. Also, you can leave the garlic cloves whole.
Place the veggies over the top of the roast and add a sprig of fresh rosemary on top. (You can use dried rosemary as an alternative as well).
Grab a large glass measuring cup and pour in the bee broth, red wine vinegar, soy sauce, Worcestershire sauce, brown sugar and tomato past. Whisk it together to combine and pour over the top of the veggies and meat. Sprinkle a bit of salt and pepper over the top.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. (I’ve had the best results cooking it on low).
When the roast is done and the veggies are fork tender, carefully pour the juices from the crock pot into the same pan you seared the meat in. This will enhance the flavor. Bring the drippings to a boil over medium high heat.
In a small bowl, or glass measuring cup, whisk together the milk and cornstarch until smooth. When the juices have reached a rolling boil, add the cornstarch mixture to the pan, whisking continually. It should thicken up nicely for you. Add the cream of mushroom sour and butter and stir in to combine.
Hope you get a chance to try it!
Ingredients
- 1 (3-4 lb) chuck roast
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion salt
- 1 tsp thyme
- 2 Tb butter
- 1 C beef broth
- 1/4 C red wine vinegar
- 1/4 C soy sauce
- 2 Tb Worcestershire sauce
- 1 Tb tomato paste
- 1 Tb brown sugar
- 6 Yukon gold potatoes, sliced
- 12 large carrots, peeled and sliced
- 1 medium white onion, peeled and sliced
- 6-7 cloves garlic
- 1 sprig fresh rosemary (or 1 tsp dried rosemary)
- GRAVY:
- juices from the cooked roast
- 3/4 C milk
- 2 Tb cornstarch
- half (10.5 oz) can on cream of mushroom soup
- 1 Tb butter
Instructions
- Find yourself a beautiful chuck roast. I suggest looking for one with a bit of fat marbled through it.
- Place the seasonings (salt, pepper, garlic powder, onion salt and thyme) into a small dish and toss to combine. Rub the seasonings over both sides of the roast.
- Grab a large deep skillet and heat it up over medium high heat. Add 2 Tb of butter and allow it to melt. Place your beef into the skillet and allow it to sear, then repeat on the other side.
- Once you've got the desired sear, spray a large crock pot with cooking spray and place the meat inside it. Set the searing pan to the side, and save it for later. We are going to use it to make the gravy.
- Cut your veggies into fairly large slices. If you cut them too small, they tend to get mushy. No need to cut the garlic, you can leave them whole.
- Place the veggies over the top of the roast and add a sprig of fresh rosemary on top. (You can use dried rosemary as an alternative as well).
- Grab a large glass measuring cup and pour in the beef broth, red wine vinegar, soy sauce, Worcestershire sauce, brown sugar and tomato past. Whisk it together to combine and pour over the top of the veggies and meat. Sprinkle a bit of salt and pepper over the top.
- Cover and cook on low for 7-8 hours or on high for 4-5 hours. (I've had the best results cooking it on low).
- When the roast is done and the veggies are fork tender, carefully pour the juices from the crock pot into the same pan you seared the meat in. This will enhance the flavor. Bring the drippings to a boil over medium high heat.
- In a small bowl, or glass measuring cup, whisk together the milk and cornstarch until smooth. When the juices have reached a rolling boil, add the cornstarch mixture to the pan, whisking continually. It should thicken up nicely for you. Add the cream of mushroom sour and butter and stir in to combine.
- Carefully remove the veggies and meat from the crock pot and on to a serving plate. Take two forks and shred the roast up a bit. Pour just a little of the gravy over the top of the roast so it stays moist.
- Pour the rest of the gravy into a pourable serving dish and serve along side the meat and veggies.
Enjoy!
Recipe from Jamie Cooks It Up!
Hi Jamie, When I see your e-mail show up I know we’re going to have a great dinner. The recipes are easy to follow and DELICIOUS. Thank you so much.
I am closing my current email, would you please send future email’s to my new address. [email protected] Thanks so much, Carolyn