Savory Mesquite Slow-Cooked Chuck Roast Delight
Experience the rich, smoky flavor of this Savory Mesquite Slow-Cooked Chuck Roast Delight, perfect for those busy days when you want a hearty meal waiting for you after a long day. This easy-to-follow crockpot recipe features tender boneless chuck roast marinated in a delicious mesquite marinade, complemented by a medley of root vegetables like potatoes, carrots, celery, and onions. As it simmers in the slow cooker, the rich aroma fills your kitchen, promising an unforgettable meal. Ideal for family dinners or meal prep, serve this with a side of fresh bread to soak up the flavorful gravy. Your loved ones will be begging for seconds!
N/A
Servings
550
Calories
10
Ingredients
Ingredients
Boneless chuck roast
2 lbs (Leave some fat on for flavor)
Potatoes
3 medium (Peel and cut into quarter-sized pieces)
Yellow onion
1 large (Peel and cut into medium-sized wedges)
Carrots
5 medium (Peel, slice in half lengthwise, and cut into 1-inch pieces)
Celery ribs
3 (Cut in half lengthwise and into 1-inch pieces)
Mesquite marinade
8 ounces (Use for marinating the meat)
Oil
3/4 cup (Use for marinating and searing)
Beef bouillon
1/2 tablespoon (For seasoning the vegetables)
Water
1 cup (For cooking vegetables)
Cornstarch
3 tablespoons (To thicken gravy)
Instructions
1
Start by marinating the chuck roast. In a large plastic bag, combine the mesquite marinade and oil (reserve 1 tablespoon of the marinade for later). Seal the bag, ensuring the meat is well-coated, and refrigerate for at least 25 minutes.
2
While the roast marinates, prepare the vegetables. Peel the potatoes and cut them into quarter-sized pieces. Peel the onion and cut it into medium-sized wedges. Peel the carrots, slice them in half lengthwise, and then cut them into 1-inch pieces. Cut the celery ribs in half lengthwise before slicing into 1-inch pieces.
3
Heat a large skillet over high heat and add 4 tablespoons of oil. Once hot, sear the marinated chuck roast on all sides for about 2 minutes per side, using tongs to hold the meat and sear the edges effectively.
4
In your crockpot, layer the prepared vegetables. Sprinkle the beef bouillon and pour in 1 cup of water, stirring gently to combine.
5
Place the seared chuck roast on top of the vegetables, cover the crockpot, and set it to high for 4 hours.
6
Once the cooking time is complete, carefully remove the roast from the crockpot and set it aside on a plate. Cover it with foil to keep it warm.
7
To thicken the gravy, mix 3 tablespoons of cornstarch with 1/4 cup of cold water until smooth. Gradually stir this mixture into the vegetable broth in the crockpot, allowing it to cook for an additional 10 minutes or until thickened to your desired consistency.
8
Slice the meat to your liking, plate it, and generously top it with the vegetables and thickened gravy. Serve hot and enjoy your delightful Mesquite Pot Roast!
Nutrition Information
34
Fat
40
Carbs
35
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary cut of meat used in this recipe?
The recipe calls for 2 lbs of boneless chuck roast, which is ideal for slow cooking.
How long should I marinate the chuck roast?
The meat should be marinated in the mesquite mixture for at least 25 minutes in the refrigerator.
What flavor profile does this pot roast have?
This pot roast features a rich, smoky flavor thanks to the use of mesquite marinade.
How should I prepare the potatoes for this slow cooker meal?
Peel the potatoes and cut them into quarter-sized pieces before adding them to the crockpot.
What is the recommended cooking time on the high setting?
The chuck roast and vegetables should be cooked on high for 4 hours.
Do I need to sear the meat before putting it in the crockpot?
Yes, searing the marinated roast for 2 minutes per side in a hot skillet helps lock in flavor and texture.
How do I thicken the gravy at the end of the cooking process?
Mix 3 tablespoons of cornstarch with 1/4 cup of cold water and stir it into the crockpot liquid for 10 minutes.
What vegetables are included in this recipe?
The recipe includes a medley of potatoes, yellow onions, carrots, and celery ribs.
Should I leave the fat on the chuck roast?
Yes, leaving some fat on the roast is recommended to enhance the overall flavor of the dish.
How many calories are in a serving of this Mesquite Pot Roast?
Each serving contains approximately 550 calories.
What is the protein content per serving?
This dish provides approximately 35 grams of protein per serving.
How should the carrots be sliced?
Peel them, slice them in half lengthwise, and then cut them into 1-inch pieces.
What is the purpose of the beef bouillon?
The bouillon is used to season the vegetables and create a savory base for the gravy.
Can I use the marinade as part of the gravy?
The instructions suggest reserving 1 tablespoon of the marinade, while the rest is used for the meat prep.
How much water is needed for the crockpot base?
You should add 1 cup of water to the crockpot along with the beef bouillon.
How do I prep the celery ribs?
Cut the ribs in half lengthwise and then slice them into 1-inch pieces.
Is this recipe suitable for meal prep?
Yes, it is ideal for meal prep as it yields a hearty meal that can be easily portioned.
What should I do with the meat once it is finished cooking?
Remove it from the crockpot and cover it with foil to keep it warm while you thicken the gravy.
How do I prepare the onion?
Peel the yellow onion and cut it into medium-sized wedges.
How much oil is required for the searing process?
Use 4 tablespoons of oil in a large skillet over high heat to sear the roast.
What is the total number of ingredients needed?
There are 10 main ingredients required for this recipe.
What side dish is recommended for serving?
The recipe suggests serving it with fresh bread to soak up the flavorful thickened gravy.
Can I use cold water for the cornstarch slurry?
Yes, you must use 1/4 cup of cold water to ensure the cornstarch mixes smoothly without clumping.
What is the fat content per serving?
The recipe contains approximately 34 grams of fat per serving.
How many grams of carbohydrates are in a serving?
There are about 40 grams of carbohydrates per serving.
Is the chuck roast cooked on top of or under the vegetables?
The seared chuck roast should be placed on top of the layered vegetables in the crockpot.
How much mesquite marinade do I need?
You will need one 8-ounce container of mesquite marinade.
How long should the gravy simmer after adding the cornstarch?
Allow it to cook for an additional 10 minutes or until it reaches your desired thickness.
Can I use tongs to sear the meat?
Yes, the recipe recommends using tongs to hold the meat and sear the edges effectively.
Does the recipe require peeling the carrots?
Yes, the carrots should be peeled before being sliced and added to the slow cooker.