INGREDIENTS:
3-4 lb. Chuck Roast see notes for other cut options
2 tablespoons flour
4 tablespoons olive oil
Meat Seasoning:
2 teaspoons brown sugar
1 teaspoon EACH: salt, garlic powder, onion powder, chili powder, paprika
½ teaspoon black pepper
Gravy:
1 cup chicken broth
2 cups beef broth
1 beef bouillon cube or 1 tsp better than bouillon
1 ½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon low sodium soy sauce can sub Worcestershire
Sides:
2 ¼ lbs. baby potatoes see notes
2 lbs. whole carrots cut into halves or thirds.
For the End:
3 tablespoons corn starch + 3 tablespoons cold water
2-3 drops Kitchen Bouquet browning and seasoning sauce optional: gives it a darker color
1 Tablespoon cold unsalted butter
Instructions:
1. Prepare the Meat:
• Mix together the meat seasoning ingredients (brown sugar, salt, garlic powder, onion powder, chili powder, paprika, and black pepper).
• Pat the chuck roast dry with paper towels and rub the seasoning mixture evenly over the roast.
2. Brown the Roast:
• Heat the olive oil in a large skillet over medium-high heat.
• Once the oil is hot, sear the roast on all sides for 4-5 minutes until a nice crust forms. This step helps lock in the flavor.
3. Set Up the Crock Pot:
• Transfer the seared roast to the Crock Pot.
• Add the baby potatoes and cut carrots around the roast.
4. Make the Gravy:
• In a bowl, combine the chicken broth, beef broth, beef bouillon (or Better Than Bouillon), onion powder, garlic powder, and soy sauce. Stir to dissolve the bouillon cube.
• Pour the gravy mixture over the roast and vegetables in the Crock Pot.
5. Cook the Roast:
• Cover and cook on low for 7-8 hours, or until the meat is tender and easily shreds with a fork. Alternatively, you can cook on high for 4-5 hours, but low and slow will yield the best results.
6. Thicken the Gravy:
• Once the roast is cooked, remove it and the vegetables from the Crock Pot and set aside.
• In a small bowl, mix the cornstarch and cold water until smooth.
• Turn the Crock Pot to high and slowly stir in the cornstarch slurry to the juices in the pot. Stir until the gravy thickens, about 5-10 minutes.
• If desired, add a few drops of Kitchen Bouquet for a deeper color, and stir in the cold butter for extra richness.
7. Serve:
• Slice or shred the roast and serve with the potatoes, carrots, and thick gravy over the top. Enjoy!