Hearty Braised Chuck Roast with Savory Vegetables and Rich Gravy
Embark on a culinary journey with this rich and hearty braised chuck roast, perfectly complemented by a medley of flavorful vegetables and a rich, mouth-watering gravy. This dish embodies the essence of comfort food, achieving a perfect harmony of tastes and aromas. The careful selection of a blade cut chuck roast, noted for its marbling, ensures a juicy tenderness that other cuts cannot match. Browning the meat and vegetables before the slow braise locks in flavors, while deglazing adds depth with caramelized bits. The slow cooking process tenderizes the meat to perfection, infusing the vegetables with a savory blend that culminates in a hearty meal perfect for family gatherings or cozy weekend dinners. Customize the ratios and cooking time to your liking and experience a classic dish with an impeccable modern twist.
6-8 servings
Servings
500
Calories
11
Ingredients
Ingredients
blade cut chuck roast
3-5 lbs (seasoned with salt and pepper)
vegetable oil
2 tablespoons (for browning)
salt
1 teaspoon (divided)
fresh ground black pepper
1/2 teaspoon (divided)
golden onions
2 medium (cut into wedges)
carrots
2-3 (cut into 2 inch sections)
boiling potatoes
4 medium (quartered)
bay leaf
1 (whole)
beef or vegetable stock
1/2 cup (as cooking liquid)
unsalted butter
1 tablespoon (for making gravy)
flour
1 tablespoon (for gravy thickening)
Instructions
1
Season the chuck roast with 1/2 teaspoon of salt and 1/4 teaspoon of fresh ground black pepper.
2
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Sear the roast, turning frequently, until it is evenly browned on all sides, approximately 10 minutes.
3
Once browned, transfer the roast to a plate and set aside.
4
Add additional oil to the skillet if needed, maintaining medium-high heat. Sauté the onion wedges, carrot segments, and quartered potatoes for about 5 minutes until slightly browned. Avoid overcooking as you want the vegetables to maintain their texture.
5
Transfer the sautéed vegetables to the crock pot or Dutch oven, add a bay leaf, and place the browned roast on top.
6
In the same skillet, deglaze by adding 1/2 cup of your choice of beef or vegetable stock, scraping the browned bits from the bottom with a wooden spoon. Bring to a boil, then pour the liquid into the slow cooker over the roast and vegetables.
7
Cover and slow-cook the roast on a low setting (200°F) for about 8 hours or until the meat is tender.
8
Once finished, use a slotted spoon to transfer the roast and vegetables to a serving platter, tenting with foil to keep warm.
9
Skim excess fat from the surface of the cooking liquid and discard the bay leaf.
10
In a saucepan, melt 1 tablespoon of unsalted butter over very low heat. Incorporate 1 tablespoon of flour, stirring constantly until it becomes lightly golden, about 1 minute.
11
Gradually whisk in the reserved cooking liquid, continuing to stir until the gravy thickens and reduces to about 1 cup.
12
Slice the roast against the grain with a sharp knife for tender serving portions. Present with the vegetables and generously drizzle with the pan gravy.
Nutrition Information
33g
Fat
25g
Carbs
42g
Protein
3.3g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is the main cut of meat for this recipe?
The recipe calls for a 3-5 lb blade cut chuck roast, chosen for its marbling and tenderness.
How many servings does this recipe yield?
This hearty braised chuck roast recipe provides 6-8 servings.
What is the cooking time for the slow cooker?
The roast should be cooked on a low setting for approximately 8 hours or until tender.
At what temperature should the roast be slow-cooked?
The recommended slow-cooking temperature is 200°F (low setting).
Why is browning the meat important?
Browning the meat locks in flavors and helps achieve a juicy tenderness during the braising process.
How do I prepare the vegetables?
Cut the onions into wedges, the carrots into 2-inch sections, and quarter the potatoes.
How do I make the rich gravy?
Melt butter, stir in flour until golden, and gradually whisk in the reserved cooking liquid until thickened.
How many calories are in one serving?
There are approximately 500 calories per serving.
How much protein is in this dish?
Each serving contains 42g of protein.
What type of oil is recommended for searing?
The recipe recommends using 2 tablespoons of vegetable oil for browning the meat.
How should I slice the finished roast?
For the most tender serving portions, slice the roast against the grain with a sharp knife.
Can I use vegetable stock instead of beef stock?
Yes, the recipe allows for either 1/2 cup of beef or vegetable stock for deglazing.
How much fat is in a single serving?
There are 33g of fat in each serving.
Should the bay leaf be eaten?
No, the bay leaf should be discarded after cooking and before serving the meal.
What is the purpose of deglazing the skillet?
Deglazing uses stock to lift the caramelized browned bits from the pan, adding significant depth to the flavor.
How long should I sear the chuck roast?
Sear the roast for approximately 10 minutes, turning it frequently until it is evenly browned.
What are the total carbohydrates per serving?
There are 25g of carbohydrates per serving.
How much fiber does this dish contain?
The dish contains 3.3g of fiber per serving.
How much sugar is in the recipe?
Each serving contains 2.5g of sugar.
How many potatoes are needed?
You will need 4 medium boiling potatoes for this recipe.
What is the first step in the instructions?
The first step is to season the chuck roast with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
How long should the vegetables be sautéed?
Sauté the onion wedges, carrots, and potatoes for about 5 minutes until slightly browned.
How much butter is used for the gravy?
One tablespoon of unsalted butter is used to start the gravy base.
How much flour is required for the gravy?
Use 1 tablespoon of flour to thicken the reserved cooking liquid into gravy.
Can this be cooked in a Dutch oven?
Yes, the recipe can be prepared in either a crock pot or a Dutch oven.
What should I do with the meat while making the gravy?
Transfer the roast to a platter and tent it with foil to keep it warm while the gravy reduces.
How do I handle the excess fat in the cooking liquid?
Skim the excess fat from the surface of the liquid before proceeding with the gravy.
How many onions are used?
The recipe calls for 2 medium golden onions cut into wedges.
What size carrots should I use?
Use 2 to 3 carrots and cut them into 2-inch sections.
What is the recommended amount of black pepper?
The recipe uses a total of 1/2 teaspoon of fresh ground black pepper, divided.