I found this recipe in one of my giant cookbooks for slow cookers entitled, “Not Your Mother’s Slow Cooker Cookbook” by Beth Hensperger and Julie Kaufmann. It was super simple to make, extremely moist (see photo), and had rich flavor. Serves 6-8 people. 🙂
- One 4-LB. boneless chuck roast, trimmed of as much fat as possible and blotted dry
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper**
- 4 large carrots, cut into 3″ lengths
- 4 large potatoes, peeled and quartered
- 1 large onion, quartered (I used flakes)**
- 2 bay leaves
- 3 cups water
- 1/2 cup cider vinegar**
- 3 T. unsalted butter, softened
- 3 T. all-purpose flour
**Known IC irritants, tread carefully!
- Put the roast in the slow cooker and sprinkle with the salt and pepper.
- Add the carrots, potatoes, onion, and bay leaves.
- Pour the water and vinegar over the meat and vegetables.
- Cover and cook on LOW for approximately 6-8 hours (you be the judge of how quickly your slow cooker cooks).
- Transfer the meat and vegetables to a heated platter and cover with aluminum foil.
- Turn the cooker to HIGH. You will have about 3 full cups of liquid remaining in the slow cooker.
- In a small bowl, mash together the butter with the flour to make a beurre manie. Add to the hot liquid in the cooker and stir with a whisk until melted and the liquid thickens.
- Ladle some sauce over the meat and vegetables and serve the remainder in a bowl.