Chuck Roast With Onion and Carrot
A chuck roast cooks 8 hours on LOW on halved onions and carrot batons with stock a third of the way up the meat.
Chuck Roast With Onion and Carrot
Course: Main CourseDifficulty: Easy4
servings15
minutes8
hoursA chuck roast cooks 8 hours on LOW on halved onions and carrot batons with stock a third of the way up the meat.
Ingredients
3 lb boneless chuck roast
2 large onions, halved
4 large carrots, cut into thick batons
1 1/2 cups beef stock
2 tbsp tomato paste
1 tsp kosher salt
1/2 tsp black pepper
3 garlic cloves, smashed
2 bay leaves
1 tsp dried thyme
Directions
- Pat the roast dry and season it with the salt and pepper.
- Lay the onions and carrots in the bottom of a 6-quart slow cooker.
- Set the roast on top of the vegetables.
- Whisk the tomato paste into the stock and pour it around the meat, not over it.
- Tuck in the garlic, bay leaves and thyme.
- The liquid should come about a third of the way up the roast.
- Cover and cook on LOW for 8 hours without lifting the lid.
- Check that the centre reads 195 to 205°F and a fork twists the meat apart.
- Rest the roast 10 minutes, then pull it into big pieces.
- Serve with the vegetables and the pot juices spooned over.
Notes
- A roast pulled at 6 hours is the most common reason a budget roast disappoints. Keeps 3 to 4 days in its juices.
Why this roast stays moist
A boneless chuck roast has marbling and connective tissue that turn into gravy over a long, low cook. The tomato paste whisked into the stock deepens the sauce, and pouring it around the meat, not over it, keeps the surface from washing out. The liquid reaching a third of the way up gives you a braise, not a boil.
What you can change
Brisket flat or bottom round can work but come out drier. Parsnips can replace some of the carrots. Red wine can stand in for part of the stock for more depth. Do not cut the cook time to 6 hours, since that is the most common reason this budget cut disappoints.
Serving Chuck Roast With Onion and Carrot
Mashed potatoes or buttered noodles catch the juices. Store leftovers in their cooking juices for 3 to 4 days, which keeps the meat from drying out.
The mistake is lifting the lid for a peek, as it lets out heat and adds time.
Chuck Roast With Onion and Carrot at a glance
- Prep time: 15 minutes
- Cooking time: 8 hours
- Servings: 4 servings
- Ingredients: 10, led by boneless chuck roast, onions, carrots, beef stock
Tips for Chuck Roast With Onion and Carrot
A roast pulled at 6 hours is the most common reason a budget roast disappoints. Keeps 3 to 4 days in its juices.
Chuck Roast With Onion and Carrot FAQ
How long does Chuck Roast With Onion and Carrot take?
Chuck Roast With Onion and Carrot takes 8 hours of cooking after 15 minutes of prep.
How many people does Chuck Roast With Onion and Carrot serve?
This recipe makes 4 servings.
What do I need to make Chuck Roast With Onion and Carrot?
10 ingredients, led by boneless chuck roast, onions, carrots, beef stock. Amounts are in the recipe card above.
