Slow Cooker Chuck Roast with Onion and Carrots

Ingredients

Instructions

1. 1

   Pat the roast very dry with paper towels, then salt it generously on all sides. A dry surface is what gives you a good brown.

2. 2

   Heat the oil in the Dutch oven over medium high until it shimmers. Sear the roast 3 to 4 minutes per side, including the edges, until deeply browned all over. Don’t rush this, the color is the flavor.

3. 3

   Transfer the roast to the slow cooker.

4. 4

   Add the onion and carrots, and tomato paste if using, around and on top of the roast, then add the broth so the liquid comes about a third of the way up the meat.

5. 5

   Cover and cook on low for 7 to 8 hours or high for 4 to 5. Start checking around 6 hours on low. It’s done when a fork twists easily in the meat with no resistance.

6. 6

   When you have about an hour left on the meat, pierce 4 russet potatoes, rub them with olive oil, and bake in the oven at 400 for about 60 minutes, flipping once. Remove from the oven when you can pierce them easily with a fork.

7. 7

   Rest the roast 10 minutes before slicing or pulling. Taste the meat, you’ll probably want to add 1 to 2 teaspoons of salt.

8. 8

   Cut open each potato and top with about half a tablespoon of butter per potato, then top with the meat, carrots, and onions.