This slow-cooker chuck roast is winter comfort food at its finest.
A bright, slightly sweet sauce balances the rich and tender braised beef.
Transfer the roast to a 5- to 6-quart slow cooker.
Place the carrots, potatoes, and cabbage on and around the roast.
Cover and cook on LOW until the roast and vegetables are tender, about 9 hours.
Cover the slow cooker to keep the cooking liquid and the vegetables warm.
Let the roast rest 20 minutes; slice the roast across the grain.
Remove the cabbage from the slow cooker, and cut the cabbage into slices.
Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat.
Sprinkle with the parsley, and serve with the reserved cooking liquid.
Tips
Multicooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt.
Remove the lid of a 6-quart multicooker.
Place the oil in the inner pot.
Press SAUTE [Normal], and heat, swirling to coat the bottom of the pot.
Add the roast, and cook until browned on each side.
Turn off the cooker.
Place the vegetables on and around the roast.
In Step 2, pour the beef stock mixture over the roast and vegetables.
Lock the lid; turn Pressure Valve to “Venting.”
Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours.
Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot.
Turn off the cooker.
Replace the lid; press KEEP WARM.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
