Crockpot Roast Recipe

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  Beef Chuck Roast
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  1 1/2 teaspoons kosher salt
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  1/2 teaspoon ground black pepper
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  Olive oil(23g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(360g)
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  Low Sodium Beef Broth
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  Rosemary, Fresh
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  Tomato Sauce
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  Worcestershire Sauce(30g)

  Lea & Perrins is the standard. A little goes a long way.

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  Rosemary, Fresh(15g)
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  Potato, Red(454g)
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  Carrots(454g)
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  Cornstarch(30g)
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  Parsley, Fresh

Instructions

1. 1Pat the beef chuck roast dry and season all sides with salt and pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Place the roast in the pan and sear without moving it for 4 minutes until a deep brown crust forms on the bottom. Turn and sear the second side for 3–4 minutes until browned. Transfer the roast to a cutting board and set aside.
2. 2Add the remaining olive oil to the same Dutch oven over medium-high heat. Add the diced onion and cook for 2–3 minutes, stirring occasionally, until beginning to soften and color. Stir in the minced garlic and cook for 30 seconds until fragrant.
3. 3Pour the beef broth slowly into the pot, scraping the bottom with a wooden spoon to release any browned bits. Stir in the fresh rosemary sprigs, tomato sauce, and Worcestershire sauce until combined. Bring to a simmer over medium-high heat for 30 seconds, then remove from heat.
4. 4Return the seared beef roast to the Dutch oven. Arrange the red potatoes and carrots around and on top of the roast. Pour the broth mixture over everything, ensuring vegetables are partially submerged. Cover the pot and reduce heat to low. Cook for 8 hours until the beef shreds easily with a fork and the vegetables are completely tender.
5. 5Using a slotted spoon, carefully transfer the beef and vegetables to a serving platter, discarding any large pieces of fat from the beef. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing gently on solids.
6. 6In a small bowl, whisk together the cornstarch and water until smooth and lump-free. Place the saucepan with cooking liquid over medium-high heat and bring to a simmer. Slowly whisk in the cornstarch slurry and continue whisking constantly for 1 minute until the gravy thickens and no raw starch flavor remains.
7. 7Divide the beef, vegetables, and gravy evenly into 6 airtight containers while hot. Sprinkle fresh parsley over each portion before sealing.
8. 8Store in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.