ButcherBox Chuck Roast Supreme
ButcherBox's tender chuck roast elevates an ordinary slow-cooker pot roast to a supreme level for dinner.
Servings 4 servings
Ingredients
- 15 oz can Cream of mushroom soup
- 1 sweet onion
- 4 carrots
- 4 Yukon Gold Potatoes
- 1 Tbsp Port
- 2 Tbsp tomato paste
- 1/4 tsp Kosher salt
- 1/4 tsp black pepper
- 2 lbs ButcherBox chuck roast
- 1 Tbsp cornstarch
Instructions
- Mix port, cream of mushroom soup, and tomato paste together, sit aside
- Place roast on a plate and apply salt and pepper on all sides.
- Cut onion on a mandolin, forming rings. Break up rings and place in slow-cooker.
- Place roast on top of onions.
- Slice carrots on mandolin, in about quarter size. Set aside.
- Cut up potatoes into dice-size cubes. Place potatoes on top of the roast in the slow cooker.
- Add mushroom soup mixture.
- Place lid on slow cooker and set to high for one hour.
- After one hour of cooking, turn slow cooker to low and pour carrots on top of everything.
- Replace lid and continue to cook for an additional 6 -8 hours on low.
- Remove potatoes and carrots from the pot, placing them in a serving bowl.
- Remove roast from slow cooker and using two forks, shred. Place in a serving dish.
- Place cornstarch in a large measuring cup. Add about 1/2 cup of remaining gravy from the slow cooker to the cornstarch. Whisk together until no white color remains and the cornstarch is completely incorporated.
- Pour mixture back into the slow cooker. Whisk together. Pour gravy into a serving dish.