5 Ingredient Beef Pot Roast
Slow-cooker beef chuck roast browned in a skillet, deglazed with whiskey, then slow cooked with onion until fall-apart tender and shreddable.
Ingredients
| 2 | boneless beef chuck roasts (2- to 2 1/2-pound each) | |
| 2 teaspoons | 10 ml | dried thyme |
| 1 teaspoon | 5 ml | ground coriander |
| 1 teaspoon | 5 ml | coarse salt |
| 1/2 teaspoon | 2.5 ml | freshly ground black pepper |
| 2 tablespoons | 30 ml | refined coconut oil |
| 1 | medium onion, cut into wedges | |
| 1/2 cup | 120 ml | water |
| 1/3 cup | 80 ml | whiskey or water |
Instructions
- Trim the outside fat from the beef roasts. In a small bowl combine the thyme, coriander, salt, and pepper. Sprinkle about one-fourth of the seasoning on the top of one of the beef roasts. Heat half the oil over medium heat in a large skillet. Add the seasoned roast, seasoned side down. Sprinkle the top of the roast with some of the remaining seasoning. Cook for 5 to 7 minutes or until the bottom is well browned. Flip the roast. Cook another 5 to 7 minutes or until the bottom is browned. Remove the roast from the cooker. Add the remaining oil to the skillet. Repeat seasoning and browning the second roast, using the rest of the seasoning mixture.
- Meanwhile, add the onion wedges and 1/2 cup water to a 6-quart slow cooker. Place the browned roasts on top of the onion, overlapping them as needed, or cutting the roasts in half or thirds so they fit better in the cooker.
- Remove the skillet used for browning from the heat. Carefully add the whiskey. Return to the heat. Cook and stir over medium-high heat until the whiskey is boiling, scraping the browned bits from the bottom of the skillet. (This will help make the skillet much easier to clean!) Pour the whiskey and any browned bits from the skillet over the meat in the cooker.
- Cover the cooker; cook on low-heat setting for 11 to 12 hours or on high-heat setting for 5 1/2 to 6 hours. Serve the meat topped with some of the cooking juices and onion wedges, if desired.
To Shred the Meat: Let the meat cool slightly in the cooker; transfer the meat to a large cutting board. Use two forks to pull the meat into coarse shreds, removing and discarding any fat as you shred. Place the shredded meat in a large bowl. Spoon some of the cooking juices (and onion wedges, if desired) from the cooker over the meat to keep it juicy.
To make half: Use 1 roast and cut the remaining ingredients in half. Use a 3 1/2- to 4-quart slow cooker. The cooking time in the slow cooker will not change.
Yield: about 7 cups shredded meat (10 to 12 servings total).
From https://www.freshfoodbites.com/5-ingredient-beef-pot-roast-for-slow-cooker-or-crock-pot/