Tender melt-in-your mouth crock-pot roast beef is an easy, hearty meal any day of the week.
Servings: 4 people
boneless beef chuck roast
sea salt and fresh ground pepper
generous pinch of each
dried bay leaf
can or jar beef gravy
sliced, (about 3/4 cup)
Remove the skins from the garlic. Smash two of the cloves of garlic and set aside. Thinly slice the other two cloves. Pat the roast dry and season both sides with a generous pinch of salt and pepper. Make small slits all over the roast and insert the slices of garlic into these slits.
Heat the olive oil in a non-stick skillet on high. Sear all sides of the roast until browned. Transfer the roast to the crock-pot. Add the remaining garlic, bay leaf, rosemary, onion, mushrooms and half of the gravy. Reserve the other half for gravy later.
Cover and cook on high for approximately 40 minutes. Reduce the temperature to low and cook for another 5 – 6 hours or until the meat is fork tender and falls apart. Remove the rosemary and bay leaf and discard. Transfer the roast, onions and mushrooms to a platter and lightly cover with foil.
To make gravy, skim as much fat as possible from the stock liquid in the crock-pot. Strain your desired amount of stock into a pot and add the remaining gravy. Heat the gravy and season with salt and pepper to taste.
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Use 6-quart crock-pot