Recipe
Author
Hy-Vee Test Kitchen
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Description
When preparing the chuck for this classic recipe, trim away any external fat. Plentiful marbling make the meat juicy and fall-apart tender when cooked.
Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (4 pound) boneless beef chuck roast | ||
| 1 tsp. kosher salt | ||
| ¾ tsp. Hy-Vee black pepper | ||
| 3 tbsp. Hy-Vee vegetable oil | ||
| ¼ c. Hy-Vee all-purpose flour | ||
| 2 tbsp. Hy-Vee tomato paste | ||
| 2 c. Hy-Vee beef broth | ||
| 1 tbsp. Hy-Vee Worcestershire sauce | ||
| 8 medium carrots, peeled and cut into large chunks | ||
| 4 large celery ribs, chopped | ||
| 3 medium onions, quartered | ||
| 6 clove(s) garlic, minced | ||
| 4 fresh thyme sprigs | ||
| 2 Hy-Vee bay leaves | ||
| Asiago Whipped Potatoes |
Directions
- Trim fat from roast; season with salt and pepper. In a skillet, heat oil over medium-high heat. Sear meat until browned on all sides. Transfer to a 4- to 6- quart slow cooker.
- Add flour to skillet; cook and stir for 1 minute. Add tomato paste; cook 1 minute more. Add broth and Worcestershire sauce. Bring to broiling; stirring constantly to break up any browned bits from bottom of skillet.
- Pour broth mixture over meat in cooker. Add carrots, celery, onions, garlic, thyme, and bay leaves to slow cooker. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours or until meat is fork-tender. Discard thyme and bay leaves before serving. Serve with Asiago Whipped Potatoes, if desired.
Nutrition facts
Servings
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 155mg
- Sodium: 440mg
- Total Carbohydrates: 11g
- Protein: 54g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 10%
0%
Iron 30%
0%
Calcium 6%
Recipe Source:
Hy-Vee Seasons Fall 2015.