Chuck is the best! Economical, nutrient dense and absolutely delicious. Super comforting this time of year. In this recipe, I seared the Chuck and sautéed the veggies before adding to crock pot for added flavor. You could just add all the ingredients straight into the crock pot if you’re short on time. But I find searing and sautéing helps produce more flavor.
INGREDIENTS
•1 Chuck roast (ours was 2.5 lbs)
•4 carrots chopped
•1/2 onion chopped
•5 stalks celery chopped
•2 tbsp tomato paste
•1 cup beef stock
•1 12oz bottle of beer (I used a stout)
OPTIONAL mashed potatoes
•4 yellow potatoes peeled and chopped
•1/4 cup whole milk
•1/2 tbsp butter
•2 oz shredded Parmesan + Gouda
•salt to taste
INSTRUCTIONS
•Place Dutch oven or large pot over high heat. Salt Chuck. Once hot, add Chuck and sear on all sides until browned. Remove Chuck.
•Add veggies and tomato paste. Add more salt. After browned (about 10 min) add beer and reduce by about 2/3 (about 10 min).
•Pour beer/veggie mixture, beef broth and Chuck in crock pot. Cook on low until fork tender, about 7-8 hours for us.
•If you want to make mashed potatoes with the pot roast, add 4 peeled/chopped yellow potatoes to boiling salted water. Simmer till fork tender, about 10-15 min. Drain and add to food processor. For added flavor, I blended mine with about 1/2 tbsp butter, 1/4 cup whole milk and 2oz shredded Parmesan/Gouda. But feel free to add whatever fat you like!
•Drain veggies and pour liquid from crock pot into pot over stove over medium-high heat. Cook another 10 min to reduce more. This is not necessary but I find reducing the sauce adds q lot more flavor!
•Shred up beef. Scoop mashed potato’s on plates. Place beef on top. Spoon sauce over. Add back veggies if you like them