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
|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|
- 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.
400 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 155mg
- Sodium: 440mg
- Total Carbohydrates: 11g
- Protein: 54g
Vitamin A 140%
Vitamin C 10%
Hy-Vee Seasons Fall 2015.