HOW TO MAKE A CHUCK ROAST IN A SLOW COOKER RECIPES

Steps:

• Mix first 10 ingredients. Place roast in a 5-qt. slow cooker; top with sauce mixture. Cook, covered, on low until meat is tender, 5-6 hours., Remove roast from slow cooker; keep warm. Transfer cooking juices to a saucepan; skim fat. Mix cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in salt and pepper. Serve with roast.

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.