Prep Time: 5 mins | Cook Time: 4 hrs 20 mins | Total Time: 4 hrs 25 mins | Yield: 12 Servings
I am so excited to share this recipe with you today! This insanely tender Crockpot Chuck Roast is total comfort food that everyone is going to enjoy! The combination of all the flavors complements very well with each other. Try it now!
Ingredients:
1/4 c balsamic vinegar
2 c beef stock
2 tbsp extra virgin olive oil
1 tsp garlic powder
2 dried bay leaves
Handful fresh flat-leaf Italian parsley, chopped (optional garnish)
1/2 tsp xanthan gum (optional)
1 tbsp dried rosemary
1 tbsp kosher salt
1 tsp black ground pepper
3 lbs. boneless chuck roast
1 tsp onion powder
Directions:
Place the roast under running cold water to rinse and remove any impurities. Use paper towels to pat it dry and remove any excess hard fat.
Sprinkle salt and pepper over the roast, then rub it until completely coated.
Place a Dutch oven on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the roast into the hot Dutch oven, then sear each side for about 3 to 5 minutes or until it turns brown. Transfer it into a slow cooker.
Add the bay leaves over the roast in the slow cooker.
In the empty pot, add rosemary, balsamic vinegar, beef stock, garlic powder, and onion powder. Scrape the bottom of the pot to get the browned bits, then stir everything until well incorporated. Let the mixture boil. Transfer it into the slow cooker with the roast.
Cover and seal the slow cooker, then cook the roast for 6 to 8 hours on a low setting or 3 to 4 hours on a high setting.
Discard the bay leaves after cooking.
Shred the roast into small pieces with two forks.
Serve and enjoy!
Notes:
You can use red wine instead of balsamic vinegar.
You can add onions, potatoes, and carrots if you want, and veggies to go with this roast.
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