Here’s a lazy weekend meal that will definitely satisfy cravings.
Claudia Clark has been serving scrumptious meals through her channel Cooking with Claudia.
In this video, she will teach us how to prepare a crockpot pot roast meal with meat so tender and juicy you’ll make it over and over.
It starts with beef.
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For this recipe, you’ll need ingredients for three main parts – the meat, the vegetables, and the sauce.
We also mentioned that this is a lazy weekend meal as this will take 8-10 hours of cooking.
We promise you, though, that every hour is worth it.
First, prepare the meat.
Get a 5 to 6-lb beef chuck roast.
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Make sure to choose a cut with lots of evident marbling as the fat veins will make your meat tender and juicy.
Prepare your dry rub for the meat as well.
For the dry rub
- salt
- pepper
- ground oregano
- cumin
- chili powder
- onion powder
- garlic powder.
For the sauce and veggies:
- 1 large onion
- 3 stalks of celery
- 4 large carrots
Chop the onions and carrots into chunks and the celery stalks into small pieces.
For the sauce, set aside:
- 2tbsps of butter
- 3 tbsps of all-purpose flour
- ½ of red wine
- 2 cups of chicken broth
- 2tbsps of Worcestershire sauce
- 5 tbsps tomato paste
- 4 tbsps of brown sugar.
- fresh herbs like bay leaf, thyme, and rosemary
Now that all ingredients are ready, let’s begin.
This is where the flavor comes in.
Season the chuck roasts.
Mix the spices together and generously sprinkle them over the slabs of meat. You can pat them down firmly to it will stick to the meat. Set it aside.
While waiting, sauté the vegetables.
In a pan, heat some olive oil. Throw in your vegetables and start tossing.
You don’t need to cook it completely as it will go through a longer cooking process later. Season with salt and pepper.
Next, add in your garlic. When it starts to become fragrant, get it off the fire and throw the sautéed veggies into the crock pot.
Then, sear the meat.
In the same pan, heat up some oil. When it becomes out and smoky, place your chuck roast slabs one at a time.
Sear the meat on both sides for 3 minutes. When it’s done, place it over the veggies in the pot.
We’re not going to put those meat scraps to waste.
Melt butter in the same pan.
When it’s melted, quickly add your all-purpose flour. Make sure not to brown your butter when you melt it.
Stir constantly until the two are incorporated fully.
Pour in your red wine. This will also help you deglaze your pan.
Add in your chicken stock, Worcestershire sauce, tomato paste, and brown sugar. Mix well until all of them are incorporated.
Time for the finishing touches.
Pour your sauce into the crock pot. Shake it a bit to help the thick sauce settle deeper into the pot.
Add in your bay leaf and the rest of the fresh herbs.
Set the crock pot for 8 hours and wait for it to be finished.
Once done, let it rest for about 10-15 minutes. Take this time to skim off the excess fat. Serve and enjoy!
See just how delicious this slow cooker pot roast turned out in the video below!
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