This is a simple dish that satisfies. It takes about 20 minutes of prep work (only about 10 minutes if you decide not to sear the roast). And, there is nothing elese like walking into a house filled with the smell of a cooking roast. The chuck roast has a fair amount of connective tissue, but using the slow cooker makes it very tender. In fact, it is difficult to get it out of the crock pot without the roast falling apart.
Remember if you don’t want to wait all day while this cooks, you can cook the chuck roast in the pressure cooker.
Acquire a chuck roast, about 3 to 4 pounds, whatever will fit in your crock pot.
In a cast iron skillet, heat up a tablespoon or two of bacon grease. Sear the roast on all sides. Transfer to the crock pot and pour the remaining bacon grease over the top.
Pour 0.5 cup of beef stock (or 1 teaspoon beef bouillon dissolve in 0.5 cup of warm water) into the crock pot. Add 2 tablespoons of worcestershire sauce. Dice up one medium onion and place on top of the roast along with 1 tablespoon diced garlic, salt, pepper and thyme.
Turn crock pot on low and let cook for 8 to 10 hours.
Optional. 1 to 2 hours before serving place root vegetables or diced potatoes in with the roast.
This is so good and so easy. I love that there is usually enough so I have leftovers, however, when this roast comes out of the slow cooker my family and I do look like a family of vultures devouring a fresh kill. This would also be great with my mashed cauliflower.