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Description
You'll want to add this special-occasion roast to your repertoire. It's made in the slow cooker and frees up oven space for the rest of your dinner prep. Don't be tempted to skip browning the roast before adding it to the slow cooker; it adds deep flavor to the dish. Serve over creamy polenta or mashed potatoes to round out the meal. The recipe is a Yummly original created by Ashley Strickland Freeman.
Ingredients
Directions
- Peel carrots, cut into 3-inch chunks, and cut large pieces in half again lengthwise.
- Peel shallots and cut in half through the root.
- Heat oil in a large frying pan over medium-high heat (for best browning, do not use a nonstick pan). Sprinkle chuck roast with salt and pepper. Brown roast on both sides in hot oil, turning as needed, 6-8 minutes total.
NutritionView More
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| Calories510Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat11g55% |
| Trans Fat |
| Cholesterol100mg33% |
| Sodium560mg23% |
| Potassium880mg25% |
| Protein31g61% |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber2g8% |
| Sugars9g18% |
| Vitamin A180% |
| Vitamin C20% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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