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About the Recipe
Ingredients
1 whole (4- to 5-lb.) boneless chuck roast
4 Tbsp. olive oil, divided
4 or 5 Tbsp. of HS Creations' Bully Blend
2 Tbsp. tomato paste
1 cup beef broth
2 tsp. Worcestershire sauce
1 yellow onion, cut into 1-inch wedges
1 lb. baby yellow potatoes, halved if large
3 large carrots, peeled and cut into 1-inch pieces
5 tsp. salt, divided (optional)
6 garlic cloves (optional)
Pinch of Black Pepper (optional)
Preparation
Sprinkle the chuck roast all over with 4 - 5 Tbsp. of HS Creations' Bully Blend.
In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.Â
Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, to the broth mixture.
In a large bowl, toss together the onion, potatoes, carrots, remaining 2 Tbsp. of olive oil. Pile the onion mixture on top of and around the roast in the slow cooker.Â
Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.