Ingredients
Scale
- 3 – 4 lb. chuck roast (use a cut with lots of white marbling fat throughout)
- 1/2 stick of butter (more if necessary during searing of the beef)
- 1 Tbsp. Nature’s Seasons (seasoning)
- 1 Tbsp. Mrs. Dash (the original flavor, salt-free seasoning)
- 1 tsp. onion powder (optional)
- 1/4 cup chopped garlic (either fresh or from the jar)
- 8 medium-sized russet potatoes, peeled, cut into half .and then cut each 1/2 into 3rds.
- 10 large, thick carrots, peeled and sliced into 1” – 2″ pieces
- 8 stalks celery, sliced into 1 – 2” pieces
- 1 large onion, chopped
- 6 jars sliced button mushrooms (crimini), or 2 baskets of fresh mushrooms. sliced . . . remember to brush them clean
- 8 cups beef broth
- 24 – 32 oz. Italian tomato passata (puree)
- 1 Tbsp. Worcestershire sauce
- 2 Tbsp. “Better Than Bouillon”, beef flavor
- 1 tsp. “Kitchen Bouquet”
- 1 Tbsp, each: minced fresh thyme and rosemary
- 1/2 cup minced Italian parsley
Instructions
- Melt butter in a large heavy pot on medium-high heat.
- Place chuck roast in pot and season on all sides.
- Sear on each side for about 5 minutes on each side, until a nice dark char (but not burned) surface forms.
- Transfer seared roast to slow cooker. If roasting in the oven instead, use the same pot.
- Layer the vegetables all around the roast. Add all remaining ingredients
- Cover and cook in a slow cooker on low heat for 8 – 9 hours OR roast in an oven heated to 275 F degrees for 2 – 3 hours (135 C degrees).
- Plate the roast and vegetables.
- Garnish with sprigs of fresh thyme and rosemary, and sprinkling of minced Italian parsley.
- Mangia and Buon Appetito!
