Directions
- 1Pat the 3 lb chuck roast dry with a paper towel.
- 2Salt and pepper both sides of the chuck roast.
- 3Sear both sides of the chuck roast in a Dutch oven.
- 4Remove the seared chuck roast and place it into a crock pot.
- 5Add 1 thick sliced onion to the Dutch oven and sauté for a couple of minutes.
- 6Add 5 minced garlic cloves to the Dutch oven and sauté for about a minute.
- 7Dump the onion and garlic mixture on top of the roast in the crock pot.
- 8Add 5 cut up carrots and two handfuls of whole Yukon gold potatoes to the crock pot.
- 9Add 1.5 cups of beef broth to the Dutch oven.
- 10Add 2 teaspoons of where's your sister sauce to the Dutch oven.
- 11Add 1 tablespoon of fresh minced thyme to the Dutch oven.
- 12Add 1 tablespoon of fresh minced rosemary to the Dutch oven.
- 13Stir the mixture in the Dutch oven with a wooden spoon for about a minute, scraping all the good bits off the bottom.
- 14Pour all the liquid from the Dutch oven on top of everything in the crock pot.
- 15Salt and pepper the contents of the crock pot one more time if desired.
- 16Place the lid on the crock pot and set the temperature to low for 8 to 9 hours.
- 17Once cooked, remove the lid, vegetables, and meat from the crock pot.
- 18Shred the meat using two forks.
- 19Cut up the potatoes into smaller, easier-to-serve pieces.
- 20Pour all the juices from the crock pot through a fine mesh screen.
- 21Heat the strained juices over medium heat.
- 22Add a corn starch slurry to the heated juices to make gravy.
- 23Pour the gravy over the shredded meat and vegetables.
- 24Garnish with parsley if desired.
Ingredients
- 3 lb chuck roast
- paper towel
- salt
- pepper
- 1 thick sliced onion
- 5 minced garlic cloves
- 5 cut up carrots
- 2 handfuls whole Yukon gold potatoes
- 1.5 cups beef broth
- 2 teaspoons where's your sister sauce
- 1 tablespoon fresh minced thyme
- 1 tablespoon fresh minced rosemary
- corn starch slurry
- 1 pocket full parsley
Equipment
Dutch ovencrock potwooden spoonfine mesh screentwo forks
Tips
- Pat the chuck roast dry with a paper towel before browning.
- Sear both sides of the roast for a good crust.
- Scrape all the good bits off the bottom of the Dutch oven when deglazing.
- Using fresh herbs and vegetables makes a difference.
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