Crock pot chuck roast
- Jennifer Joyce
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Serves 8
Easy
Prep: 10 mins
Cook: 8 hrs
0 reviews
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Simply brown the beef then add all your ingredients to your slow cooker and you'll be rewarded with meltingly tender meat and a hearty, warming stew. Chuck steak is a fairly cheap cut, ideal for feeding a crowd
Egg-free
High-protein
Low sugar
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Ingredients
Nutrition
-
1.8kg piece chuck steak
(or use brisket)
-
1 tbsp onion granules
-
1 tbsp garlic granules
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2 tbsp plain flour
for dusting
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1 tbsp olive oil
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240ml strong beef stock
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1 tbsp tomato puree
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1 tbsp Worcestershire sauce
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2 large carrots
peeled and cut into thick pieces
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450g salad or Charlotte potatoes
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1 tbsp chopped fresh thyme
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Nutrition: per serving
- kcal614
- fat34g
- saturates13g
- carbs22g
- sugars5g
- fibre4g
- protein54g
- salt2.02g
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Method
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step 1
Preheat your slow cooker if necessary. Heat the oil in a large frying pan and sear the meat on all sides until browned. Season with 2 tsp salt, 1 tsp pepper, the onion granules, garlic granules and flour.
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step 2
Place the meat in the slow cooker and add the tomato purée, stock, Worcestershire sauce, carrots, potatoes and thyme. Add another good grinding of black pepper.
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step 3
Cover with a lid and cook on high for 4-5 hours until fork-tender.
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step 4
Remove the meat and tear into chunky pieces with two forks. Arrange on a serving platter with the potatoes and carrots. Pour the liquid into a jug and skim off any excess fat. Serve alongside the meat and vegetables.
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