This Sunday Roast is simple, but so delicious! A perfect meal for a Sunday Dinner...or any day of the week!
1chuck roast, mine are usually 3-4 lbs.see notes
1 1/2-2lbs.potatoes, peeled and chopped into large piecesuse your favorite type of potato, peeling is optional
1/2lb.carrots, peeled, and cut into large pieces
1/2lb.fresh green beans (optional)
1can (15 oz.) beef broth
olive oil or canola oil - for searing meat and veggies
2tbspsteak seasoning or beef rub seasoningI love Traeger's Prime Rib Rub - see notes
1 tbspkosher saltadd more to taste as needed if you like it salty
For the gravy (optional)
1tbspcornstarch mixed with 1 1/2 tbsp cold water
Mix the Seasoning Mix together, set aside.
Take some olive oil (I usually use about 1 tbsp) and rub it all over your chuck roast. Take 1/2 of your seasoning mix and rub it all over your chuck roast.
Heat a non-stick skillet over med-high heat, and sear both sides of the roast until browned (this should only take a few minutes on each side).
Place the seared meat in the bottom of your crockpot.
Take another 1- 2 tbsp. of olive oil or canola oil and toss your veggies in it. Add the rest of your seasoning mix to the veggies and give them a good toss, making sure they are all seasoned.
In your same hot skillet, add the veggies and sear them. Stir them to make sure they all get seared the best they can. Pour the seared/seasoned veggies over your seared meat in the crockpot.
Pour your can of beef broth in to the crockpot. Cook on low 8-9 hours.
If you are making gravy continue on! If you are not going to make gravy, take your meat out of the crockpot and place on a serving dish or large plate and enjoy!
If you are going to make gravy:
After the roast had cooked for 8-9 hours, take the juices out of the bottom of the crockpot using a turkey baster and set the juices aside in a small dish. Leave the meat and potatoes in the crockpot to stay warm while you make the gravy! If you don't have a turkey baster, you can take the meat and potatoes out of the crockpot and put them on a plate. Tightly cover them with foil to keep them warm and then you will have just the juices in the bottom of the crockpot ready for the gravy.
Mix your cornstarch and cold water until smooth. Set aside.
In a non-stick skillet or saucepan, on medium heat, pour the juices from the crockpot into the pan. Add the cornstarch/water mixture and whisk until combined and the juices start to thicken. Note: it should thicken right away! If it doesn't, mix up some more cold water and cornstarch and try it again! Salt and pepper to taste (optional).
Take your meat and veggies out of the crockpot and put them on serving tray or large plate (if you haven't already) and pour your fresh homemade gravy on top of them. Enjoy!
I use a 3-4 lb. chuck roast and it feeds my family of 5 perfectly with a bit left over sometimes (depending on appetites and serving size).For the seasoning, you will need a steak seasoning or a beef rub seasoning to combine with the other seasonings the recipe calls for. Just use your favorite steak seasoning or beef rub. I prefer one that has some salt, pepper, and garlic. I always use the Traeger Prime Rib Rub (not getting paid to say that) and find the blend to be perfect when combined with the rosemary and thyme the recipe calls for.