Source(google.com.pk)
Ingredients:
2 lbs chuck roast
2 tablespoons vegetable oil
3 potatoes, sliced
2 carrots, chopped
2 celery ribs, chopped
2 onions, sliced
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 (10 ounce) cream of mushroom soup
3/4 cup water
1/2 teaspoon salt
Directions:
1
Cut vegetables and place in crock in the following order: carrots, celery, onion and potatoes. Sprinkle with salt.
2
Brown roast in vegetable oil and place on top of vegetables in crock pot. (More salt may be sprinkled on roast.).
3
In a small bowl mix cream of mushroom soup, ketchup, worcestershire sauce and water. Pour over roast.
4
Cover with crock pot lid and cook 1 hour on high and 4 hours on low. Serve over rice.
5
Enjoy!
How to Crock-Pot a Chuck Tender Roast Photo Credit Ron Bennett/Demand Media
A hunk of muscle from the heavily exercised shoulder of the beef, the chuck may not be the tenderest roast, but it is definitely one of the most flavorful. Simmering the meat gently in the Crock-Pot breaks down the tough fibers and creates a succulent roast you can cut with a fork. The addition of vegetables turns this simple roast into a hearty, healthy, one-pot feast. Add a salad and crusty bread and you're all set.
Step 1
Coat the bottom of a heavy skillet with a small amount of olive or canola oil. Heat the skillet over medium-high heat.
Step 2
Sprinkle the roast with salt and freshly ground black pepper. Alternatively, sprinkle the meat lightly with seasonings such as thyme, oregano or sage. Brown the roast in the hot skillet, turning as needed, until all sides are dark brown.
Step 3
Transfer the roast to the slow cooker. Turn the skillet to medium heat, and add aromatics like chopped onion, minced garlic, celery or bell peppers. Cook the vegetables until they are soft.
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Step 4
Place the vegetables in the slow cooker, then pour in approximately 1 to 1 1/2 cups of water or beef broth. For extra flavor, add liquids such as dry red wine, tomato juice, apple cider or a combination of these.
Step 5
Add root vegetables such as carrots, potatoes, turnips, parsnips or rutabagas, if desired. Cut the vegetables into uniformly-sized chunks so they cook evenly.
Step 6
Cook the roast on low for 7 to 9 hours, or until the meat is tender, and a meat thermometer registers 145 degrees Fahrenheit when inserted into the thickest part of the meat.
Step 7
Transfer the roast to a serving platter, and arrange the vegetables around it. Cover the roast with aluminum foil, and allow it to rest for 4 minutes before serving. Garnish the roast with sprigs of fresh parsley, if desired.
Tips
Serve the roast with rice or mashed potatoes. Alternatively, chop up three or four large russet potatoes, or add several small, whole red potatoes to the Crock-Pot to cook with the chuck roast.
Things You'll Need
Heavy skillet
Olive or canola oil
Salt
Freshly ground black pepper
Thyme, oregano or sage (optional)
Aromatics, like chopped onion, minced garlic, celery and bell peppers
Beef broth or other liquid
Root vegetables (optional)
Meat thermometer
Serving platter
Aluminum foil
Fresh parsley (optional)
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