Then after using your recipe…. Haha, too funny! Love your comment, thank you so much! I do not heat it until completely hot or it will definitely be tough and not tender at all like when it first was made. The roast is ready when it’s fall-apart … Add in the vegetables, as well as the sprigs of fresh rosemary and thyme. I won’t be buying a chuck roast again. I’m not a great cook but this helped tons! If you make it in a dutch oven I think I read somewhere you should keep the oven below 250 or it becomes dry. But I’d love to have you try mine as well. Thank you for sharing… I actually need to go make it now. Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender. I have eaten it breakfast, lunch and dinner a few days. I love my Curtis Stone combination cooker. Add water just below half way up the roast. I’m so happy you enjoyed it! I’ve literally spent probably hundreds of hours looking up countless recipes in the last few years and I don’t think I’ve ever seen a disclaimer like yours regarding the red wine and alcoholism. I do like to add a fair amount of salt, it really helps bring out the flavors. I cut it in half and froze the other half, then cooked the fresh half last night. (2017, Nov 20). Thanks to everyone for all the info, I made this for my family on Thanksgiving Day. I even gave a little bit to my to my dog & he ate it so fast it had my family in tears from laughing so hard. If it cooks much after it’s fully done, it will still be fairly easy to pull apart the pieces of meat but the meat will start to dry out more and more the longer it cooks. #roast #beef #dinner #slowcooker #recipe #dinnerrecipe #recipes #whatsfordinner -@sarah_highheelsandgrills. This particular cut of beef is marbled with a lot of fat and connective tissues and is initially quite tough, but becomes very juicy and fork tender if cooked the right way. Enter your name and email and get the weekly newsletter... it's FREE! My year old granddaughter who tends to be a bit picky with food couldn’t get enough. That’s very fun to hear! I do the same in my pressure cooker sometimes, first sear then pressure cook or slow cook. You follow the steps outlined in this post and I promise you a delicious pull-apart roast. Pulled Beef – Instructions. Thyme and Garlic Beef. Preheat oven to 225 C; Insert slivers of garlic into the roast. I think my next roast I will try your recipe as I’m always on the lookout for new, highly-rated recipes like yours. Made this for my 78 yr old mother last night. I agree on using the goodness from searing the meat, it definitely adds a lot of flavor. Please comment and rate this recipe if you try it; option is found immediately under the recipe. Preheat a dry frying pan until very hot, then sear the beef over a high heat until it’s coloured on all sides. Haha! Add wine if desired, Worcestershire sauce, garlic, rosemary, thyme, savory, and bay leaf. First I made a layer of roughly chopped vegetables in bottom of pot: carrots, onions, garlic, celery, tiny round potatoes. […] grass-fed beef and simmer it all day into pulled deliciousness. I wish you well and for your nerves to stay calm. Also can I cook the roast potatoes and carrots with the gravy in the crock pot? Thank you! Mine is quite new, and I’ve been very happy with it. Planning on making it again in a couple days and can’t wait. Zach: That’s your way of saying the flavor is good but the tenderness is non-existent. How nice to hear! Bake for 4-5 hours or until desired tenderness. I really appreciate that you took the time to share and to leave a star rating! I appreciate you letting me know! You’re da bomb! And don’t discard your extra broth afterward – it can be used a kajillion ways including starter for your next pot of stew, or for gravy as in this recipe. However, if your pot roast is juicy, but kind of tough, try cooking it another hour and test again. My issue is the meat produces a lot of juices so it almost boils with half or more of the meat covered by it’s own juices, though once I reach the low and slow cooking time, it still falls apart very nicely and is juicy. Gosh I can’t tell you how many roasts I’ve ruined in the last couple years. If using flour, I allow the finished gravy to simmer for a couple of minutes to make sure the flour is fully cooked. YUM!!! I really believe that the longer it goes the more tender the meat. What Temperature Should A Pork Roast Be Cooked To Have the very same slow cooker(but in white) and I love mine. Your email address will not be published. And thank you for responding so fast! You’ll have to try to figure out if that’s the case with yours and whether it’s more likely that your meat was over done or under done. I’ve heard salt helps tenderize. All this broth can be used for gravy, soups, stews etc. Sounds tricky. I really appreciate it! There is always a possibility that something is wrong with the crock pot as well. Add in the onions and the carrots, green beans, potatoes as well as the herbs. Hope you’ll have great results from now on! For some reason they didn’t take when I hit “submit”. If you decide to try my recipe, I hope it works out for you! There is a huge difference feom. I think searing the meat and utilizing all the goodies from the pan made all the difference in the world. You can add 2 Tbs beef bouillon to water, or use can/box beef broth instead of water for more richness.Cover tightly with foil and place in a 325 degree oven. So your spice suggestions are perfect. 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