Roast in 2qt slow cooker

Slow-cooked chuck roast with a savory beef broth base, aromatic vegetables, and roasted potatoes, carrots, and celery folded in at the end. Tender meat coated in a light gravy-style jus—perfect balance of flavor and texture

Good

% Daily Values based on a 2,000 calorie diet

Step 1

• Place 1 lb chuck roast and turn once to coat with broth.

Step 2

• Add ½ medium onion (large chunks), 1 celery stalk (2-inch pieces), and 2 chopped carrots to the slow cooker.

Step 3

• Cook on Low 7-8 hours or High 4 hours, until the meat is tender and shreddable.

Step 4

• When the beef is shreddable, remove the bay leaf and shred the meat directly in the slow cooker juices.

Step 5

• Add the roasted potatoes and carrots, stirring to coat.

Step 6

• In a measuring cup, dissolve 1 tsp Better Than Bouillon (beef) in 1¼ cups hot water.

Step 7

• Stir in 1 Tbsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ½ tsp dried thyme, ½ tsp dried rosemary (crushed), ¼ tsp black pepper, pinch red pepper flakes (optional), and ½ tsp salt.

Step 8

• Pour mixture into your 2-qt slow cooker and add 1 bay leaf.

Step 9

• About 30 minutes before the roast finishes, preheat oven to 425°F.

Step 10

• Toss 3–4 small red potatoes (diced) and 10–12 baby carrots with 1 Tbsp olive oil, salt, and pepper.

Step 11

• Spread on a baking sheet and roast 25 minutes, until browned and tender.

Step 12

• Adjust seasoning with salt and pepper to taste.

Step 13

• Serve warm, spooning broth over the meat and vegetables.

Step 14

Optional: for a thicker gravy, stir in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and cook on High 10 minutes until thickened slightly. Or transfer some broth to a pot, thicken then pour over meat and vegetables.