Ingredients
Units
Scale
- 1 (5 lb) boneless beef chuck roast
- 1 ½ tsp kosher salt (or more, to taste)
- 1 tsp fresh ground black pepper (or more, to taste)
- 2 Tbsp olive oil
- 2 large sweet onions, diced
- 2 large carrots, diced
- 4 cloves of garlic, finely minced
- 1 large sprig of rosemary
- 12 oz cremini mushrooms, chopped
- 1 (15 oz) can low sodium beef broth
- 1 (28 oz) can diced tomatoes
- 1 dried bay leaf
Instructions
- Pat the beef chuck roast dry, and season with salt and pepper. In a large saute pan, heat the olive oil, and brown the beef on all sides (about 3 minutes per side).
- While the beef is browning, layer the onions, carrots, garlic, rosemary and mushrooms in the bowl of a slow cooker. Once the beef is browned on all sides, place the beef on top of the vegetables in the slow cooker.
- Deglaze the saute pan with the beef broth, making sure to scrape up any dark spots from the pan. Pour the broth in the slow cooker.
- Pour the diced tomatoes over the beef, and tuck in a dried bay leaf.
- Cover and cook on low for 7 hours.
- Remove the beef from the slow cooker using kitchen tongs, and set on a carving board. Shred or slice, and serve with a starchy side dish. Or, you can remove the sprig of rosemary and the bay leaf and blend the vegetables into a thick sauce that can be used as a gravy.
Notes
Steps 1-4 can be done the night before. Store the bowl of the slow cooker in the refrigerator overnight, and continue from step 5 in the morning.
- Prep Time: 15 minutes
- Cook Time: 7 hours 15 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Ashkenazi