Brown the roast, cooks in 8 to 10 hours on High
1. Season the chuck roast with the salt, pepper, thyme
2. Heat cast iron skillet
3. Add the cannola oil and when it ripples and is hot, add the roast and brown, deeply for 4-5 minutes a side
4. In the slow cooker, add the carrots, potatos, onion, garlic, 1 packet of onion soup mix and 1 packet of Au Jus
5. Add water to cover the veggies and mix in the mixes
6. Lay the beef on top, add the other packets of onions soup and Au Jus and then add enough water to cover the meat
7. When done, remove the food from the slow cooker. Add leftover liquid to small saucepan with cornstarch/water mixture and cook on high for just 2 to 3 minutes until liquid is thickened into gravy
- Made for dinner w/Dani and Aaron on 12/19/20.
- Made it in the fall of 2021 and it turned out great
- Made it on 2/6/22, cooked on Low for 10.5 hours . Meat was on the side of tough, but ok. Yukon Gold potatos (these were great, use them again). Carrots were 85% done. I think in Fall of 2021, I cooked it on High as it was for dinner on a day we were working. I think High for 8 to 10 hrs and meat should fall apart.
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Serving Size: 1 Serving (498g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1131 | ||
Calories from Fat: 735 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.6g | 109 % | |
Saturated Fat 32.9g | 165 % | |
Monounsaturated Fat 34.9g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 299.4mg | 92 % | |
Sodium 1465.6mg | 51 % | |
Potassium 1413.4mg | 37 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 4.9g | ||
Protein 87.5g | 125 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1131
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