Slow Cooker Sophisticated Chuck Roast
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| Serves | 5-6 |
| Prep time | 30 minutes |
| Cook time | 6 hours |
| Total time | 6 hours, 30 minutes |
| Meal type | Main Dish |
| Misc | Pre-preparable, Serve Hot |
| Region | American |
This slow roasted beef dish is a bit spicy and will warm you on a cold night. It is easy to prepare, and will feed a crowd for a casual dinner party.
Ingredients
- 3-4lb Boneless Chuck Roast
- 1 tablespoon Olive Oli
- 1lb Carrots (Chooped into large pieces)
- 1 Large Onion (about 1 LB, cut into quarters and sliced 1/2)
- 2 stalks Celery (Cut in half)
- 1/2 can ChipotleChilis in Adobo Sauce
- 1 can Crushed Tomato (35 Oz Can)
- 1 cup Currants
- 1 cup Green Spanish Olives, pimento stuffed
- 4 cloves Garlic (Peeled and Smashed)
Dry Rub for Meat
- 1 tablespoon Smoked Paprika
- 1 tablespoon Chili Powder
- 2 tablespoons Kosher salt
- 1 teaspoon Ground Cinnamon
Directions
| Dry Rub for Meat | |
| Step 1 | |
 Assemble dry rub ingredients, and rub all over meat. Wrap well and refrigerate 12-24 hous | |
| Step 2 | |
| Remove meat from refrigerator and remove wrap | |
| Step 3 | |
 Heat oil in a large, heavy pot over medium-high heat, and when oil is hot add meat to pot If not using a slow cooker use a dutch oven that can go onto the oven, and preheat oven to 275F | |
| Step 4 | |
| Brown meat until it lifts out easily (about 4-5 minutes on each side) | |
| Step 5 | |
| When meat is browned remove and place in slow cooker If using a dutch oven, remove meat to a plate | |
| Step 6 | |
 Reduce heat to medium and add onions, celery and carrots to pot, saute until onion starts to soften (about 3-4 minutes) then add garlic and cook another 3-4 minutes | |
| Step 7 | |
| Put vegetables on top of meat in slow cooker If using a dutch oven, remove vegetables, put meat back into pot and put vegetables on top of meat | |
| Step 8 | |
| Add currants, olives, chipotle peppers (with sauce) and tomatoes | |
| Step 9 | |
| Cover slow cooker and cook on low for 6 hours, or until roast is fork tender, which means then you stick a long fork into the meat the tines slip out easily, leaving the meat in the pan. If the meat lifts up with the fork it isn't ready. For dutch oven, cover and put into oven for 2 hours and check on doneness. If not ready cook up to an additional hour. | |
| Step 10 | |
| When meat is done, remove from pot and let cool. At this point you can put the meat and sauce into refrigerator overnight. If serving immediately, let meat sit for about ten minutes then cut or shred meat, and top with sauce. You will have extra sauce that can be served on the side. | |