Crockpots, Roasts and Fall Were Made for Each Other

When I think comfort food, a beef roast in the slow cooker finds its way towards the top of the list just about every time. There is just something about the fall apart tender beef and broth that hits the spot...and it is so versatile! Beef roast the first night, then sandwiches, stew, BBQ, the list goes on and on.


The last few chilly days had me reaching for a boneless chuck roast this morning. I am pretty horrible a measuring anything unless I am baking, so the measurements below are rough estimates but this is what I did:


About a tablespoon of roasted beef base

1 small can of tomato paste (I use the kind with oregano and garlic)

2 tablespoons of Worchestershire sauce (low sodium here)

A good tablespoon of red wine vinegar

And about 4 cups of water


Stir all that together, the put the boneless chuck roast in and sprinkle top with about 2 teaspoons of smoked paprika, 2 tablespoons of onion powder, 1 tablespoon of garlic powder and salt and pepper to your preference.


Cook on low...I put mine in about 8:30, so it cooked about 9 hours.


Pull it out, let rest (I'm working on this), then pull apart and serve.


I will often take some of the broth and make a sauce with cornstarch, but tonight I just ladled the extra broth in jars because I will use it as my base for stew later this week...and if I'm being honest I'll probably have a bowl of just broth at some point, its that good.


We have plenty of boneless and bone in chuck roasts in the store, come see me this week!


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