Ingredients: |
Ingredients: 1 (2-POUND) CHUCK ROAST
SALT AND PEPPER TO TASTE
2 TABLESPOONS BUTTER
1 TABLESPOON OIL
2 LARGE ONIONS, THINLY SLICED AND DIVIDED
3 GLOVES OF GARLIC, MINCED
2 CUPS LOW SODIUM BEEF BROTH
1 TABLESPOON WORCESTERSHIRE SAUCE
1 TABLESPOON APPLE CIDDER VINEGAR
1/2 TEASPOON ONION POWDER
1 TABLESPOON SUGAR
2 TABLESPOONS CORNSTARCH, PLUS MORE AS NEEDED
1/3 CUP WATER, PLUS MORE AS NEEDED
1 BAY LEAF
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Directions: |
Directions:1. PAT THE ROAST DOWN AD SEASON IT WITH SALT AND PEPPER TO TASTE.
2. HEAT A LARGE SKILLET OVER MEDIUM-HIGH HEAT.
3. ADD THE BUTTER AND OIL TO SKILLET.
4. ONCE THE BUTTER HAS MELTED AND STARTS TO CRACKLE, ADD THE
CHUCK ROAST AND SEAR, ABOUT 2-3 MINUTES PER SIDE.
5. TRANSFER THE ROAST TO A PLATE.
6. ADD 1/2 THE ONIONS, THE GARLIC, THE BEEF BROTH, THE VINEGAR,
WORCESTERSHIRE SAUCE, ONION POWDER, BAY LEAF, THE SUGAR
AND THE ROAST TO THE SLOW COOKER.
7. TOP THE ROAST WITH THE REMAINING ONIONS.
8. COVER AND COOK ON LOW UNTIL ROAST IS FALL-APART TENDER,
ABOUT 6-8 HOURS.
9. TRANSFER THE ROAST TO A PLATE, COVERING IT TO KEEP IT WARM.
10. COMBINE THE CORNSTARCH AND THE WATER TO CREATE A SLURRY.
11. ADD THE SLURRY TO THE SLOW COOKER AND STIR.
12. ALLOW THE MIXTURE IN THE SLOW COOKER TO COOK UNTIL
THICKENED, ABOUT 5-7 MINUTES. IF THE SAUCE SEEMS THIN, ADD
ADDITIONAL CORNSTARCH SLURRY. COOKING AN ADDITIONAL 5
MINUTES.
13. REMOVE AND DISCARD THE BAYLEAF.
14. RETURN THE ROAST TO THE SLURRIED GRAVY AND HEAT AN ADDITION
15-20 MINUTES.
15. SERVE.
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