Perfect for Sunday dinners, this chuck roast becomes fork-tender after a slow day in the crock pot. Winter Comfort adds a savory blend of herbs and spices without overpowering the beef.
Ingredients:
1 Chuck Roast
2 - 3 Potatoes (Russet or Idaho)
2-3 tbsp Winter Comfort Seasoning (or to taste)
1 cup Beef Stock or Broth
1 Yellow or Sweet Onion (optional)
1 Carrot (optional)
Directions:
Wash potatoes if you plan on leaving the skin on. If you plan to peel them, skip the washing but rinse them after peeling and slicing.
Cut potatoes to desired size. I typically quarter them.
Coat entire roast generously with Winter Comfort.
If adding onion peel and quarter. No need to dice or slice.
Slice carrot if using.
Add onion to bottom of slow cooker.
Add roast on top of onion.
Add sliced carrot to the top of the roast.
Pour broth or stock on the side of the roast. Do not pour on top or you risk washing the seasoning off.
Cook on Low for 8-10 hours or High for 4-5 hours, until the roast reaches a safe internal temp of 145°F. For a fall-apart tender roast, cook until the internal temp reaches 195° - 205°F.
Serve with Fall Chili Mac & Cheese.
Enjoy!