Hearty Slow-Cooked Chuck Roast

Tender and full of flavor, this melt-in-your-mouth chuck roast is the definition of comfort food.  Turn any covered metal stock pot or dutch oven into a fabulous slow cooker by placing it directly on the metal heating plate.  Prep time is 20 minutes. Long and slow cooking creates a fall-apart tender chuck roast. 

Ingredients	Quantity
Beef Chuck Roast	1.5kg
Black pepper, fresh ground	½ tsp
Salt	½ tsp
Bay Leaves	2 pcs
Rosemary sprigs, fresh	3 pcs
Onions, chopped	2 pcs
Hearty red wine	675 ml
Carrots, large thickly sliced	500 g
Celery stalks, thickly sliced	50 g
Butter	30 g
Olive oil	30 ml
Garlic cloves, thinly sliced	2 (10g)

 

Yield: About 6-8 servings

Timing: 20 minutes preparation, overnight marinade, and 8-10 hours in the Folding Proofer.

Equipment: Folding Proofer, large covered bowl or plastic bag to marinate the roast overnight, metal 6-quart covered stock pot less than 20 cm (8 inches) tall with lid and short handles. Less than 20 cm total height will allow the pot to rest in the center of the Proofer during slow cooking.

Prepare the chuck roast: Sprinkle the salt and pepper lightly over the roast on all sides. Place the chuck roast in a large plastic bag or large bowl with the onions, bay leaves, and rosemary. Pour the wine over the roast, cover, and let marinate overnight.

Get ready. Remove the water tray and rack from the Proofer. Switch into the slow cooker mode and set the temperature to 90º C.  If you have the original model (FP-201), set the temperatuer to 49º C – the pot will reach approximately 90º C.

Prepare vegetables: After the roast has marinated, slice carrots, celery, and garlic. Place butter and oil in the stock pot with some of the sliced vegetables. Lay the roast on top with all of the marinade and add the remaining vegetables.

Cover and cook: Cover the stock pot and gently place in the center of the Proofer, close the Proofer lid and allow the roast to cook for 8 to 10 hours. After 6 hours check the interior of the roast with a thermometer and then turn the roast over. We recommend a temperature of 90º C for a tender and juicy roast..

Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.

* Note: Gently place the stock pot in the center of the heating base and avoid sliding your pot to prevent scratching the aluminum heating base.