Chuck roast seared hard, then cooked low all day over carrots, onion, and celery until it falls apart.
Ingredients
- 1.6 kg chuck roast
- 12 g sea salt
- Black pepper
- 30 g avocado or olive oil
- 500 g carrots, in large chunks
- 1 onion, in wedges
- 3 celery stalks, in chunks
- 4 garlic cloves, smashed
- 30 g tomato paste
- 480 g water or homemade broth
- 2 bay leaves
- 3 g dried thyme
Click an ingredient once it's in the bowl.
Method
- Salt and pepper the roast, then sear it hard in the oil on all sides in a hot skillet — the slow cooker can't brown anything, so all the roasted flavor has to happen now.
- Put the carrots, onion, celery, and garlic in the slow cooker and set the roast on top.
- Stir the tomato paste into the water or broth, pour it around the roast, and add the bay leaves and thyme.
- Cook on low 8-9 hours until fork-tender. Time, not temperature, is what melts a chuck roast.
- Skim the fat if you like, taste the juices for salt, and serve the beef in big pieces with the vegetables and a ladle of cooking liquid.
Notes
- Add a simple green salad and dinner is complete.
- Shred the leftovers into the cooking liquid — reheated over cauliflower rice or greens, it's a full lunch.