- 20 minutes
- 8 hours
There's no reason to freeze in the cold winter. Just one bowl of this will keep you full and satisfied..but more importantly, warm.
Rub chuck roast generously with salt and pepper and set aside. Separately, quarter the onions. Heat 1 tablespoon olive oil in large pan on the oven. Add quartered onions and carrots. Sauté the vegetables until they just begin to turn brown (add olive oil if needed). Remove and add to crock-pot.
Add another tablespoon of olive oil to the pan and then add the meat. Sear on both sides until brown all over. Remove and add to the crock-pot. While the pan is still hot, add enough beef broth to deglaze the pan (scrape flavor off the bottom using a whisk or spatula). Pour into crock-pot and add remaining beef stock until the liquid covers the meat about halfway up. Add in fresh herbs.
Cook on low for 8 hours, then keep warm till serve. The meat and your vegetables should be tender and easily pulled apart with a fork. Can be refrigerated and reheated (use low setting). Serve hot.