When I found this recipe I thought I would try it only because of all the ingredients – it sounded like it would have a good depth of flavor, so I pass it along for just that reason. Most of us look at a crock pot for a quick meal that’s cooked all day. This is that and more.
- 4 pounds Moody’s Boneless Chuck Roast
- 2 T of canola oil or avocado oil
- 2 carrots roughly chopped
- 2 stalks celery roughly chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 strips bacon cut in half
- 2 ½ cups beef broth
- ½ cup dry red wine optional
- 2 T tomato paste
- ¾ tsp salt
- 2 bay leaves
- 2 T sweet paprika
- 1 tsp garlic powder
- 1 ½ tsp salt
- ¾ tsp freshly ground black pepper
- ¼ tsp rosemary
- ¼ tsp thyme
- ¼ tsp oregano
- ¼ tsp basil
- ¼ tsp parsley
- 5 T all-purpose f;our mixed into a slurry with ½ cup canned beef broth
Rub the roast all over with the rub mix.
Heat the oil in a Dutch oven over high heat and liberally brown the roast on all sides. Place the roast in the slow cooker.
Add the broth to the skillet, return to a boil, and whisk to loosen the browned bits. Add the tomato paste, wine (if using), and salt and whisk to combine.
Add the carrots, celery, onion, garlic and bay leaves into the crock pot around the top of the roast. Lay the strips of bacon alongside and on the top of the roast. Pour the beef broth/tomato paste mixture over everything.
Cook on low setting for 8-9 hours or on high for 3-4 hours.
Pour the liquid from the slow cooker into a medium stock pot, leaving the roast and vegetables in the warm slow cooker. Bring to a boil and whisk in the gravy slurry and continue whisking until the gravy is thickened. Season with salt and pepper.
Place the roast on a serving platter and spoon the vegetables around it. Discard the bay leaves and bacon. Pour a little of the gravy over it and serve with gravy on the side with potatoes and your choice of sides.
Wine pairing: A nice Red Blend will pair nicely with this meat.