Directions
- 1Add a three-pound chuck roast to a Dutch oven.
- 2Pat the roast dry with a paper towel.
- 3Salt and pepper both sides of the roast.
- 4Sear both sides of the roast in the Dutch oven.
- 5Place the seared roast in your crockpot.
- 6Add one thick sliced onion to the Dutch oven and sauté for a couple of minutes.
- 7Add five minced garlic cloves to the Dutch oven and sauté for a minute.
- 8Pour the onion and garlic mixture over the roast in the crockpot.
- 9Add five sliced carrots and two handfuls of whole Yukon gold potatoes to the crockpot.
- 10Add about one and a half cups of beef broth, two teaspoons of Worcestershire sauce, one tablespoon of fresh minced thyme and one tablespoon of fresh minced rosemary to the Dutch oven.
- 11Stir the mixture in the Dutch oven for a minute to scrape up the bits from the bottom.
- 12Pour the mixture from the Dutch oven over the other ingredients in the crockpot.
- 13Salt and pepper everything in the crockpot.
- 14Cover the crockpot and set the temperature to low for eight to nine hours.
- 15Remove the vegetables from the crockpot.
- 16Remove the meat and shred it using two forks.
- 17Cut the potatoes into halves.
- 18Place the shredded meat and vegetables in a serving dish.
- 19Strain the juices from the crockpot through a fine mesh strainer into a saucepan.
- 20Add a cornstarch slurry to the strained juices and heat on medium until thickened.
- 21Pour the gravy over the meat and vegetables.
- 22Add a pocketful of parsley to the top.
Ingredients
- 3 pounds chuck roast
- 1 salt
- 1 pepper
- 1 oil
- 1 onion
- 5 garlic cloves
- 5 carrots
- 2 handfuls Yukon gold potatoes
- 1.5 cups beef broth
- 2 teaspoons Worcestershire sauce
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 cornstarch slurry
- 1 pocketful parsley
Equipment
Dutch ovenpaper towelcrockpotwooden spoontongsmesh strainerbowlknifetwo forks
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