I love cooking beef roasts in the slow cooker during the cold months, and my favorite cut is a chuck roast if I am going to cook it for longer than 6 hours. I seasoned the roast with salt, pepper, garlic, onion powder and a bit of worstershire sauce and left to marinate until the next morning. I prefer to sear my roast before tossing it in the slow cooker, so I browned all sides in a skillet the next morning on med-high heat. I always chop up an onion and garlic and add to the bottom of the crock before adding the roast so the meat isn't sitting directly on the heat and it also allows the juice to get underneath for even cooking. I then mix together the pan drippings, red wine (save the rest for dinner!), a can of beef broth and dried parsley. Delicious and falls apart when done!
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I love cooking beef roasts in the slow cooker during the cold months, and my favorite cut is a...