Brown the meat in a hot dutch oven on the stove top and then transfer to the slow cooker.
Sauté the vegetables in the same pan, long enough to sweat down and release all the browned bits. Those tasty brown bits cling to the veggies and season them at the same time.
While the pan is still hot, pour in the water to heat and dissolve the bouillon cube. Voilà!
The 2 cups of beef bouillon were just enough to reach the top of the chuck roast but you will probably have to add some liquid during the cooking time.
I realize many cooks say not the raise the lid on a crock pot but I do – more than once. I simply adjust the overall cooking time.
Cooking Perfect Chuck Roast Recipe Variations
The wonderful aspect about cooking perfect chuck roast is that the recipe can be adapted to suit a variety of taste preferences. Serve this creamy pot roast using thick cut chuck steaks and condensed mushroom soup over rich egg noodles.
This recipe is simple and straight forward using nothing more than McCormick® Montreal Steak seasoning. I did not even add fire roasted tomatoes and Italian herbs as I sometimes do to give the roast an Italian twist. Served with pasta, the flavor of the gravy is incredible.
What could be easier than giving this a Southwestern or BBQ signature with a change in spices and herbs? How about a hearty steakhouse chili? No ground meat in this dish – just chunks of prime chuck roast!
Mix your flour with barbecue rub spices or even the contents of a pouch of hot chili or taco seasonings! Use green and red peppers instead of carrots and celery. Add tomato juice or an undrained can of fire roasted tomatoes to the cooking liquid.
Make it “Hungarian” with smoked paprika, thyme, bay leaves, onions, red peppers and shredded cabbage. Serve with steamed baby potatoes. Along with a rich broth as the cooking liquid, I often add red wine. It never hurts the recipe or the cook!
The cooking time for chuck roast is usually slow and low for hours – in this case 6 hours in the crockpot or nearly that long, on the stove top, in a cast iron dutch oven.
When a prime cut of chuck roast calls your name and become the perfect crock pot recipe.
3.5 pounds prime chuck roast
1/2 cup of flour or Wegman’s® pan searing flour
2 tablespoon McCormick Montreal Steak seasoning
1 large Knorr® bouillon cube in 2 cups of hot water
1 or 2 teaspoons of roast beef base (optional but used to season the entire dish instead of adding salt)
4 medium carrots, cut into 1/2 inch pieces
3 stalks of celerey plus leaves, cut into 1/2 inch pieces
2-3 bay leaves
2 medium onions, chopped
6-8 garlic cloves, whole
Chop all the vegetables and set aside.
Mix the regular flour with the steak seaonings.
In a heavy dutch oven, over med high heat, pour a couple tablespoons of high quality olive oil – just enough to coat the bottom of the pan.
Sprinkle the flour evenly on the surface of an oval serving platter. OR
Place the chuck roast on the platter and sprinkle evenly with pan searing flour (which is slightly seasoned). The pan searing flour is not seasoned sufficiently to flavor the entire dish so top the flour with a light dusting of steak seasonings. Press into the meat.
Carefully lower the roast into the hot oil.
Sauté the meat for at least 5 to 8 minutes per side. Do not flip the meat over until the meat is browned evenly and can easily be lifted from the pan without any part of the roast surface sticking to the pan.
Repeat for the other side of the roast.
Transfer the roast to the slow cooker. Set aside while you prepare the vegetables.
Place the chopped vegetables in the hot pan. Do not add any oil.
Sauté the vegetables just long enough for them to sweat a little and release the bits of seasoned flour from the pan. Mix carefully and toss the pan seasoning into the vegetables.
Spoon the vegetables evenly over the roast.
In the same pan, heat 2 cups of water and add the beef bouillon cube. Allow to disolve.
Pour the beef broth over the vegetables and meat.
Set the slow cooker to LOW heat and the timer to 6 hours.
With prime chuck roast, you may not need to cook the full 6 hours.
I checked the meat and stirred the ingredients during the 4th hour of cooking time. You know I could not resist tasting the meat. It was melt in your mouth tender at Hour 4!
Please note that due to all the marbling, the roast does release a certain of fat and does shrink considerably in size. Separate the fat from the lean.
Chef John made a video of his version but I hope you’ll try my way of cooking perfect pot roast! I’d love to hear you comments on this recipe.