Try this Slow Cooker Beef Roast recipe, or contribute your own.
- 1 stalk celery chopped
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 cups beef broth
- 1 tablespoon italian seasoning
- 1 3- pound chuck or rump roast (see note)
- 2 tablespoons steak seasoning
- 1 pound baby carrots
- 2 pounds potatoes (i used red) chopped into 2 inch pieces
- 1 large white or yellow onion cut into chunks
- 2 teaspoons salt (or more to taste)
- 3 tablespoons cold water + 3 tablespoons corn starch
- Carbohydrate 11.4932031360173 g
- Cholesterol 0 mg
- Fat 0.395128458033454 g
- Fiber 3.74130416507426 g
- Protein 1.83373404279711 g
- Saturated Fat 0.136181217655886 g
- Serving Size 1 1 Serving (413g)
- Sodium 292.767324815967 mg
- Sugar 7.75189897094308 g
- Trans Fat 0.0631271449051333 g
- Calories 54 calories
Step-by-step
- Whisk together steak seasoning and Italian seasoning.
- Rub seasoning mix all over the roast.
- Grease a slow cooker.
- Add roast, beef broth, potatoes, carrots, onions, and celery.
- Cover and cook on low for 9 hours or on high for 6 hours.
- Prepare the gravy.
- Drain liquid from slow cooker into a medium sauce pan.
- Add salt, pepper, garlic powder, and onion powder.
- Bring to a boil.
- Whisk together corn starch and cold water.
- Add to sauce pan and reduce heat to medium-low.
- Allow to thicken for 3-5 minutes.
- Place roast on a large plate or serving platter.
- Use a fork to gently pull apart the roast.
- Pour gravy over roast and veggies and serve.
- Enjoy!
Long-cooked beef chuck yields tender meat not because of high heat, but through the slow, sustained breakdown of collagen at internal temperatures between 160 degrees and 205 degrees Fahrenheit. Achieving the ideal texture relies on physical cues rather than digital readings, ensuring the connective tissue has fully gelatinized.
- Test doneness by inserting a fork into the thickest part of the roast; if it encounters any resistance, the meat requires more time.
- Cut root vegetables into uniform two-inch pieces so they soften at the same rate as the meat without dissolving into mush.
- Whisk the cornstarch and cold water slurry thoroughly before adding it to the boiling liquid to prevent lumps from forming in the gravy.
- Drain the cooking liquid completely into the saucepan before reducing it, as excess fat will prevent the starch from thickening properly.
Overcooking remains a frequent pitfall, occasionally resulting in dry fibers even inside a moist environment if moisture escapes. Maintaining a tightly sealed lid preserves the steam necessary for proper braising throughout the nine-hour window on low heat.
