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Ashley Siedhoff: "I followed the recipe exactly as is and it turned…" Read More
17Ingredients
7Hours
510Calories
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Description
You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
US|METRIC
6 SERVINGS
- 4 large carrots
- 3 large shallots
- 1 Tbsp. extra virgin olive oil
- 1 boneless chuck roast (1 roast is 3-4 lb.)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 3/4 cup dry red wine
- 3 Tbsp. balsamic vinegar
- 2 Tbsp. light brown sugar (packed)
- 1 Tbsp. beef base (jarred, such as Better than Bouillon)
- 1 Tbsp. tomato paste
- 4 sprigs fresh thyme (3 inches each)
- 1 sprig fresh rosemary (3 inches)
- 1 1/2 Tbsp. all-purpose flour
- 3 Tbsp. cold water
- fresh thyme sprigs (for garnish)
- fresh rosemary sprigs (for garnish)
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Directions
- Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.
- Peel shallots and cut in half through the root.
- Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.
NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium560mg23% |
| Potassium880mg25% |
| Protein31g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars9g |
| Vitamin A180% |
| Vitamin C20% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(15)
Marsha G. 2 months ago
The gravy was delicious. It made about 3 cups of gravy. The store didn't have Chuck roast so I subbed a bottom round, and I would not recommend that. It wasn't quite as tender as other Chuck roasts have been cooked in the slow cooker. It wasn't inedible, just not as tender as a Chuck roast would've been. I also wish I had used a couple of onions instead of shallots. And I used dried thyme and rosemary; be sure to crush the dried rosemary finely or it will be unpleasant-tasting. Still, all in all not bad.
Ashley Siedhoff 3 months ago
I followed the recipe exactly as is and it turned out amazing! Rich, deep flavor and the meat was tender…went great with mashed potatoes!
Michael Donahue 2 years ago
The recipe was very simple to follow and provided great flavor to the roast!
Nicholas Levett 2 years ago
Gravy turned out a little sweet and I cheated by pressure cooking on high for 40 minutes before slow cooking but very very tasty
Lillian R. 2 years ago
We had this for our Christmas dinner along with mashed potatoes. It was so good! The gravy was amazing on the meat veggies and potatoes. This will be my go to pot roast recipe from now on
Bryan Schweitzer 3 years ago
Everyone loved the roast - even the "chicken lovers"! The wine really did kick up the flavor. Will make it again.
JD Kenney 3 years ago
so freaking good. followed the directions plus drank the rest of the wine. will make again.
martin 3 years ago
Made it exactly as written except I didn’t go the gravy at the end
Wonderful flavor and meat fell apart
Susie Casal 3 years ago
Truly the most delicious pot roast I’ve ever made !!
Omg !!! My sons and hubby licked the pot clean
John Turton 4 years ago
Wonderful & easy! We just had our first kid and this was a tasty easy meal to make for us to enjoy a nice night in.