PREP TIME: 5 mins | COOK TIME: 4 hrs 20 mins | TOTAL TIME: 4 hrs 25 mins | SERVINGS: 12
Savory, melt-in-your-mouth tender roast with gravy. This is the ultimate family meal with a seriously tender and perfectly seasoned chuck roast.
INGREDIENTS
2 tbsp extra virgin olive oil
3 lbs. boneless chuck roast
1/4 c. balsamic vinegar
2 c. beef stock
1 tbsp dried rosemary
1 tsp garlic powder
2 dried bay leaves
1 tsp onion powder
chopped flat-leaf Italian parsley, for garnish, optional
1/2 tsp xanthan gum, optional
1 tbsp kosher salt
1 tsp black ground pepper
How to make Crockpot Roast with Gravy
Step 1: In cold water, rinse the roast and pat them dry using paper towels. Then, remove any hard fat. On both sides, season the roast with salt and pepper.
Step 2: On medium-high heat, warm a Dutch oven or large heavy-bottomed pot. Then, add the olive oil. Place the roast and sear for about 3 to 5 minutes on each side.
Step 3: Into the slow cooker, add the bay leaves. For this recipe, I use a 6-quart oval slow cooker.
Step 4: Transfer the seared roast to the slow cooker.
Step 5: Into the now-empty pot, pour in the balsamic vinegar and beef stock. Add the rosemary, garlic powder, and onion powder. Bring everything to a boil, stirring often with a wooden spatula to deglaze the pot.
Step 6: Over the roast in the slow cooker, pour in the mixture from the pot. Put the lid on and set to cook for 3 to 4 hours on high or 6 to 8 hours on low until the roast is pull-apart tender.
Step 7: Remove and discard the bay leaves. Into chunks, break the roast using two forks, getting rid of any large pieces of fat.
Step 8: The roast is ready to serve as is if you prefer to serve it in an au jus. If you prefer to turn the au jus into a gravy, sprinkle the xanthan gum over the roast. Stir well. If desired, garnish with some parsley before serving. Enjoy!
NOTES:
If desired, you can skip searing the meat and just throw them in the slow cooker along with the rest of the ingredients except for the parsley and xanthan gum.
If making on the stovetop, decrease the Dutch oven to simmer. Cover with the lid and set to cook for 7 to 8 hours on low or until the roast is pull-apart tender.
For a delicious twist, you can use red wine in place of balsamic vinegar.
If desired, you can add fresh onions, carrots, and potatoes (but this will no longer be Keto) and cook for 7 to 8 hours on low.
NUTRITION FACTS:
Serving: 1 | Calories: 237cal | Carbohydrates: 2g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 758mg | Sugar: 1g | Fiber: 1g | Calcium: 28mg | Iron: 3mg
Crockpot Roast with Gravy
Ingredients
- 2 tbsp extra virgin olive oil
- 3 lbs. boneless chuck roast
- 1/4 c. balsamic vinegar
- 2 c. beef stock
- 1 tbsp dried rosemary
- 1 tsp garlic powder
- 2 dried bay leaves
- 1 tsp onion powder
- chopped flat-leaf Italian parsley for garnish, optional
- 1/2 tsp xanthan gum optional
- 1 tbsp kosher salt
- 1 tsp black ground pepper
Instructions
- In cold water, rinse the roast and pat them dry using paper towels. Then, remove any hard fat. On both sides, season the roast with salt and pepper.
- On medium-high heat, warm a Dutch oven or large heavy-bottomed pot. Then, add the olive oil. Place the roast and sear for about 3 to 5 minutes on each side.
- Into the slow cooker, add the bay leaves. For this recipe, I use a 6-quart oval slow cooker.
- Transfer the seared roast to the slow cooker.
- Into the now-empty pot, pour in the balsamic vinegar and beef stock. Add the rosemary, garlic powder, and onion powder. Bring everything to a boil, stirring often with a wooden spatula to deglaze the pot.
- Over the roast in the slow cooker, pour in the mixture from the pot. Put the lid on and set to cook for 3 to 4 hours on high or 6 to 8 hours on low until the roast is pull-apart tender.
- Remove and discard the bay leaves. Into chunks, break the roast using two forks, getting rid of any large pieces of fat.
- The roast is ready to serve as is if you prefer to serve it in an au jus. If you prefer to turn the au jus into a gravy, sprinkle the xanthan gum over the roast. Stir well. If desired, garnish with some parsley before serving. Enjoy!
