This roast is so full of flavor that is will be bursting right out of the slow cooker. You won't want to wait all day for it to cook!Ingredients
1 3-1/2 to 4 pound boneles beef chuck roast
Salt and black pepper
2 Tbsp cooking oil (optional) (Although there is a healthier oil out there called smart beat)
1/2 cup water
1 Tblspn Worcestershire Sauce
1 Tblspn tomato paste
2 cloves garlic, minced
Several dashes bottled hot pepper sauce
1 Tbsp cornstarch
1 Tbsp cold water
1 Tbsp prepared horseradish
1/2 tsp salt
Trim fat from meat. If necessary, cut meat to fit into a 3/1/2 to 4-1/2 quart slow cooker. Sprinkle meat with salt and pepper. If desired, in a large skillet cook meat in hot oil over medium heat until brown on all sides. Drain off fat. Place meat in cooker, In a small bowl combine the 1/2 cup water, the Worcestershire sauce, tomato paste, garlic, and hot pepper sauce. Pour over meat in slow cooker.
Cover and cook on low-heat for 10-12 hours or on high=heat setting for 5 to 6 hours.
Transfer meat to a serving platter, reserving cooking liquid, Cover meat with foil to keep warm.
For gravy, strain cooking liquid and skim fat. Transfer liquid to a medium saucepan, In a small bowl combine corn starch and the Tbsp water; stir into liquid in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in the horseradish an 1/2 tsp salt. Serve gravy with meat.
- 6 g
- 227 mg
- 2 g
- 34 g