Ingredients with Measurements:
- 3-4 pound beef chuck roast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup beef broth
- 1/2 cup red wine
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Season the beef chuck roast with salt, black pepper, garlic powder, onion powder, dried thyme, and dried rosemary.
3. Sear the beef chuck roast in the skillet until browned on all sides, about 3-4 minutes per side.
4. Transfer the beef chuck roast to the slow cooker.
5. Pour the beef broth and red wine over the beef chuck roast.
6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, or until the beef is tender and falls apart easily.
7. In a small bowl, whisk together the cornstarch and cold water until smooth.
8. Remove the beef chuck roast from the slow cooker and transfer it to a cutting board.
9. Pour the liquid from the slow cooker into a saucepan and bring it to a boil over medium-high heat.
10. Whisk in the cornstarch mixture and continue to whisk until the sauce thickens, about 2-3 minutes.
11. Slice the beef chuck roast and serve with the sauce.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 hours on low or 4-6 hours on high
Temperature:
Low or high setting on slow cooker
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 5g
Protein: 40g
Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Red wine can be substituted with beef broth or apple juice.
Variations:
- Add chopped vegetables such as carrots, potatoes, and onions to the slow cooker for a complete meal.
- Use different herbs and spices such as cumin, paprika, or oregano for a different flavor profile.
- Add a can of diced tomatoes for a tomato-based sauce.
Tips and tricks:
- Searing the beef chuck roast before cooking it in the slow cooker adds extra flavor and texture.
- Use a meat thermometer to ensure the beef is cooked to your desired level of doneness.
- Let the beef rest for a few minutes before slicing it to allow the juices to redistribute.
Storage instructions:
Leftover beef can be stored in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the beef in the microwave or in a skillet over medium heat until warmed through.
Presentation ideas:
Serve the sliced beef on a platter with the sauce drizzled over the top.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pair with mashed potatoes, roasted vegetables, or a side salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Green beans with garlic and lemon
- Caesar salad
Troubleshooting advice:
- If the beef is tough, it may need to cook for a longer period of time.
- If the sauce is too thin, whisk in more cornstarch and water mixture until desired thickness is reached.
Food safety advice:
- Make sure the beef reaches an internal temperature of 145°F before serving.
- Store leftover beef in the refrigerator within 2 hours of cooking.
Food history:
Slow cooker roast beef is a classic comfort food dish that has been enjoyed for generations.
Flavor profiles:
Savory, rich, and hearty.
Serving suggestions:
Serve with a side of mashed potatoes and green beans for a classic meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A