BONELESS CHUCK ROAST SLOW COOKER RECIPE RECIPES

SLOW-COOKER CHUCK ROAST WITH POTATOES & CARROTS RECIPE ...

Slow-Cooker Chuck Roast with Potatoes & Carrots Recipe ... image

This slow-cooker chuck roast is winter comfort food at its finest. A bright, slightly sweet sauce balances the rich and tender braised beef. You can substitute multi-colored baby potatoes (halved) for the Yukon variety and fresh fennel fronds for the parsley, if desired.

Provided by Cooking Light

Total Time 9 hours 55 minutes

Number Of Ingredients 13

Ingredients

2 ¼ pounds boneless chuck roast, trimmed
1 ½ teaspoons kosher salt
3 tablespoons olive oil
1 pound carrots, peeled and cut into 3-inch pieces
4 medium Yukon Gold potatoes (about 1 1/2 pounds), quartered
1 small head cabbage, cored and quartered
1 ¼ cups unsalted beef stock
3 tablespoons apple cider vinegar
3 tablespoons light brown sugar
2 tablespoons stone-ground mustard
2 garlic cloves, minced (about 2 teaspoons)
¾ teaspoon black pepper
3 tablespoons roughly chopped fresh flat-leaf parsley

Steps:

Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.
Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.

Nutrition Facts : Calories 242 calories, CarbohydrateContent 23 g, FatContent 7 g, FiberContent 4 g, ProteinContent 22 g, SaturatedFatContent 2 g, SodiumContent 418 mg, SugarContent 9 g

MUSHROOM SLOW COOKER ROAST BEEF RECIPE | ALLRECIPES

Mushroom Slow Cooker Roast Beef Recipe | Allrecipes image

This is tender, fall-off-the-bone roast beef with mushrooms. It's perfect as-is. Shred the leftovers for cheese steak sandwiches.

Provided by J

Categories Roasts

Total Time 9 hours 5 minutes

Prep Time 5 minutes

Cook Time 9 hours 0 minutes

Yield 8 servings

Number Of Ingredients 5

Ingredients

1 pound sliced fresh mushrooms
1 (4 pound) standing beef rib roast
1 (1.25 ounce) envelope onion soup mix
1 (12 fluid ounce) bottle beer
ground black pepper

Steps:

Place the mushrooms in the bottom of a slow cooker; set the roast atop the mushrooms; sprinkle the onion soup mix over the beef and pour the beer over everything; season with black pepper. Set slow cooker to LOW; cook 9 to 10 hours until the meat is easily pulled apart with a fork.

Nutrition Facts : Calories 388.4 calories, CarbohydrateContent 6.2 g, CholesterolContent 82.5 mg, FatContent 28.1 g, FiberContent 0.9 g, ProteinContent 24.4 g, SaturatedFatContent 11.2 g, SodiumContent 452.7 mg, SugarContent 1.1 g

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