Fork Tender Slow Cooker Pot Roast
1 each 2 1/2 - 3 1/2 lb Boneless Beef Chuck Roast
1 tsp Salt
1/2 tsp Black Pepper
2 TB All Purpose Flour
2 TB Vegetable Oil
3 Beef Bouillon Cubes
2 Lb Red-Skinned Potatoes, cut into 3/4" chunks
4 Medium Carrots, cut into 3/4" Chunks
3 Stalks Celery, cut into 3/4" Chunks
1 Large Yellow Onion, roughly chopped
2 Dried Bay Leaves
2 tsp Your favorite Dried Herbs (such as Thyme, Rosemary, Parsley, or Italian Herb Blend)
Precut, the potatoes, carrots, celery, and onions. Toss the vegetables with the dried herbs. Place about a quarter of the vegetables at the bottom of your slow cooker, along with the bouillon cubes, water, and bay leaves.
Combine the flour, salt, and pepper on a dinner plate and roll the chuck roast in the mixture to thoroughly coat. Preheat a pan on the stove (preferably NOT non-stick), over medium high heat and add oil. Place the chuck roast in the pan and lightly brown on all sides, approx 2 minutes per side. (See Note Below for Quick-Prep Version)
Transfer the roast to the slow cooker, and top with the remaining vegetables. Cook on high 4-5 hours or on low 6-8 hours until the vegetables are fully cooked and the roast pulls apart easily with a fork.
Quicker Prep Version:
For a quick prep, you can omit the steps of pre-browning the chuck roast. Simply coat in salt and pepper and add to crock pot, leaving out the flour. The result with be a slightly less thick and flavorful gravy.
Recipe By: Nelson Colwell, Pitmaster of Old Dominion Smokehouse Championship BBQ Team