Crockpot Chuck Roast

Step 1

Rinse the roast in cold water and pat dry with paper towels. Remove any hard fat. Season both sides of the roast with the salt and pepper.

Step 2

Warm a Dutch oven or large heavy-bottomed pot over medium-high heat.

Step 3

Add olive oil to the pot and sear both sides of the roast, about 3-5 minutes per side. Add bay leaves to your slow cooker. I like to use a 6-quart oval for this recipe.

Step 4

Remove the roast from the pot and place it on top of your bay leaves in your slow cooker. Pour the balsamic vinegar, beef stock, rosemary, garlic powder, and onion powder into the pot. Bring to a boil. Stir occasionally, using a wooden spatula to scrape the browned bits from the bottom of the pot.

Step 5

Once the liquid comes to a boil, pour into the slow cooker over the roast. Cover. Cook on high for 3 to 4 hours (until the roast is pull-apart tender) or 6-8 hours on low. When it is done the meat will pull apart with barely any effort. If you have to put muscle into it, let it cook another hour.

Step 6

Remove the bay leaves. Use 2 forks to break the roast into chunks. Remove any large pieces of fat.

Step 7

If you prefer to serve your roast in an au jus, it is ready to serve as is. To turn the au jus into a gravy, sprinkle the xanthan gum over the roast and stir to combine. Garnish with parsley if desired. Serve and enjoy!

Step 8

You can skip searing the meat in the Dutch oven and simply place all of the ingredients (except xanthan gum and parsley) in the slow cooker for cook time.

Step 9

Stovetop method - reduce Dutch oven to simmer, cover and cook on low for 7 to 8 hours until the roast is pull-apart tender.

Step 10

You can substitute the balsamic vinegar with red wine for a great twist on this recipe.

Step 11

Add fresh onions, carrots, and potatoes as desired (obviously, it will no longer be keto) and cook on low in slow cooker for 7-8 hours.