I love a good chuck roast cooked in a slow cooker with carrots, shallots and Herbs de Provence. This has become a Sunday favorite because I can prep the meal in the morning, come home from church, take a good Sunday nap and wake up to a cooked dinner!
I like to make this recipe with real baby carrots. Don’t fall for those fake baby carrots at the grocery store that look like a stumpy thumb. Those are actually full size carrots that are deemed unfit to sell as is. So they are placed in a tumbler and ground down to those little stubs and then falsely labeled ‘baby’ carrots. Real baby carrots are just that! Young carrots, pulled from the soil while still tender. If you can’t find real baby carrots use regular carrots.
I use grass fed beef, to see why click here. If grass fed is unavailable to you just use the best quality roast you can find. I generously season mine with sea salt, pepper, garlic powder and Herbs de Provence (a combination of savory, thyme, rosemary, fennel and lavender.
I brown my roast in a cast iron pan (like this) before placing it in the crock pot.
Just place the roast in the crock pot, toss in the carrots, shallots, seasonings and broth and a few hours later you have a delicious meal!
The Recipe: Serves 4
1- 3 lb Chuck Roast
14 baby carrots, peeled (or five large carrots cut into thirds)
8 shallots, peeled
Sea salt (I use this one)
Freshly ground pepper (I love a battery operated grinder so I have one hand free to handle the roast)
Herbs de Provence
1/2 cup beef broth
butter, ghee or coconut oil
Generously season roast with sea salt, pepper, garlic powder and herbs de Provence. Heat a cast iron pan on med/high heat. When pan is hot add enough butter, ghee or coconut oil to lightly coat the bottom on the pan. Place roast in pan and brown the first side, turn over and brown the second side (usually about 4-5 minutes a side) then place meat in slow cooker, add broth. Add shallots and carrots to crock pot, sprinkle with sea salt, freshly ground pepper and herbs de Provence. Place lid on crock pot and cook either 4 hours on high or 8 hours on low. Carve beef against the grain and serve.
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