Slow Cooker Pot Roast with Savory Caper Gravy (From Frozen)
A deeply savory, fork-tender chuck roast cooked straight from frozen in an aromatic beef broth infused with fresh marjoram and bay leaves. Paired with hearty root vegetables and finished with a velvety gravy studded with tangy, briny capers.
Ingredients
- •3 lb Beef chuck roast (frozen solid, surface rinsed quickly of frost and patted dry)
- •2 tbsp Olive oil (divided for coating and searing)
- •1.5 tsp Kosher salt (divided)
- •1 tsp Black pepper (freshly cracked, divided)
- •1 piece Yellow onion (cut into thick wedges)
- •5 piece Garlic (cloves, minced)
- •2 tbsp Tomato paste
- •2 tbsp Worcestershire sauce
- •1.5 cup Beef broth (low-sodium preferred)
- •1 lb Baby gold potatoes (halved)
- •4 piece Carrots (peeled and cut into 2-inch chunks)
- •2 piece Fresh bay leaves (bruised gently to release oils)
- •4 piece Fresh marjoram (sprigs)
- •2 tbsp Capers (drained, roughly chopped if large)
- •2 tbsp Cornstarch (whisked with 2 tbsp cold water to make a slurry)
Instructions
- 1.
Thoroughly pat the frozen chuck roast dry with paper towels. Lightly rub 1 tablespoon of olive oil over the exterior, then firmly press 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper onto all sides.
Time: 3 min - 2.
Heat the remaining 1 tablespoon of olive oil in a heavy skillet over medium-high heat. Sear the frozen roast for 4 to 5 minutes per side until a deep, caramelized crust forms, then transfer the roast to the slow cooker.
Time: 10 min - 3.
Lower skillet heat to medium. Add the onion wedges and sauté for 2 minutes. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant and lightly deepened in color.
Time: 3 min - 4.
Pour the beef broth and Worcestershire sauce into the skillet, deglazing the pan by scraping up all the savory browned bits. Pour the simmering liquid over and around the roast in the slow cooker. Tuck the fresh bay leaves and marjoram sprigs into the broth.
Time: 2 min - 5.
Cover and cook on LOW for 5 hours to allow the roast to safely thaw and begin its slow braise.
Time: 300 min - 6.
Carefully uncover and nestle the halved potatoes and carrot chunks around the roast. Season vegetables with the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper, pressing them gently into the braising liquid. Cover and cook on LOW for an additional 4 to 4.5 hours (or on HIGH for 2.5 to 3 hours), until the beef pulls apart effortlessly and vegetables are tender.
Time: 250 min - 7.
Transfer the beef and vegetables to a warm serving platter and discard the bay leaves and herb stems. Switch the slow cooker to HIGH. Whisk the cornstarch slurry and capers into the bubbling cooking liquid, simmering uncovered for 8 to 10 minutes until thickened into a glossy, velvety gravy. Ladle over the shredded beef and vegetables to serve.
Time: 10 min
Tips
- 💡Fresh marjoram has a warm, sweet, citrusy-floral character that cuts through rich braised beef beautifully; if you'd like a subtle woodsy note alongside it, feel free to shake in 1/2 teaspoon of dried thyme into the broth during step 4.
- 💡Bruising the fresh bay leaves slightly with your fingers before submerging them helps release their natural essential oils into the braising liquid.
- 💡For extra punch, splash 1 to 2 teaspoons of the caper brine straight from the jar into the gravy along with the drained capers in step 7.
Recipe from TheCookbook.ai
Created by Anonymous