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What could be better on a cold Saturday night than sitting down to a slightly spicy, salty, sweet, roasted piece of beef? Chuck roast is the perfect cut for any slow cooking method. It is pretty inexpensive; mine cost $3.45 a pound, and when cooked properly will yield a tender and flavorful dish. Though I cooked this in a slow cooker, you could easily do it in a low and slow oven. I will be serving it with pasta and some crisp french green beans. Though it would be great with polenta or even some saffron rice.
The preparation takes about thirty minutes, followed by six hours of slow cooking that you can spend reading, shopping, or finally getting to that changeover from summer to fall/winter clothes you’ve been putting off for a few weeks now (if you needed to tackle such a task…) If you don’t have any chores hanging over your head give yourself a gold star, and amuse yourself in any way you like, while the heat and acid do their work on the meat. I based this on a recipe I love for Southwestern Brisket. When this is done though it will be more like a ragout as the meat will be fork tender, and almost falling apart, and could easily be shredded if you wanted to use the meat for sandwiches, tacos, or to put over pasta. To shred it when it is completely cooked remove the meat from the pot, and using two forks shred the meat into desired shreddiness. If you want to cut it, chill it overnight, cut it when it is cold, and return it to the (abundant) sauce to reheat. You will need to find things to do with all the sauce you have left, I’m sure you’ll find something worthy, like mashed potatoes or toast.
As chuck is a fattier cut than brisket, the resulting sauce will be fatty, so you may want to make it a day ahead to chill the sauce, and remove the fat. The chuck roast comes from the shoulder of the cow, and also goes by the names English Roast or Blade Roast. It is perfect for any type of slow style of cooking, including stews, and braises. You can get a chuck roast with or without bone, but one with a bone may not fit into your slow cooker. This is often the same meat used for ground beef.
Here is the Recipe.
Slow Cooker Sophisticated Chuck Roast
Print recipe
| 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 |
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. | |
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Erin Owen - Yum! I am craving more savory stews with the cold weather and this looks delicious. Also, thanks for introducing me to a new word: “shreddiness” or something like that – ha!
nrlowell@comcast.net - I think I made it up!
Larks - Nomnomnom. Delicious and do-able. I’m totally going to make this.
Lois Alter Mark - Now, this is comfort food!
nrlowell@comcast.net - Yes indeed! I love the combo of the olives, the currants and the slight heat of the chilis.
Susan - This flavor profile is reminiscent of a picadillo. I might just have to get a slow cooker one of these days.
nrlowell@comcast.net - You can easily make this in a dutch oven or heavy pot!
Rosanna Cruz Rogacion - This looks delicious. I’m not fond of cooking but would certainly want to try this sometime!