Oh baby! My mother used to make a killer roast. While I was growing up, she never cooked much but this was one I always looked forward to. Simple seasoned chuck roast that is slow cooked with veggies. It was a staple. When I got older, this is one of the first things I learned how to make. Of course I have incorporated a spicy spin into my recipe and I make it in a number of different ways, but the principals remain the same. And slow cooking is always the way to go. Crock pots are the perfect "toss it in and let it go" appliance. Plus, you're home will smell delicious, but beware. It might drive you insane with hunger.
We shop at the local Costco and I like their meat selection, though you have to buy in bulk, and we're only a two-person household. Most chuck roasts are huge. If you're like me, you can easily bring home the roast and chop it into manageable portions, then freeze them. I have a lot of chuck roast in my freezer now and will be working my way through it over the winter. No problem! This recipe calls for a pound, but you can easily scale up.
Spice Rubbed Pot Roast
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 medium yellow potatoes, chopped
- 10 small baby carrots, chopped
- 2 jalapeno peppers, chopped
- Salt and pepper to taste
- 1 pound chuck roast
- 1 tablespoon olive oil
- 1 tablespoon habanero powder (or your preferred chili powder)
- 1 teaspoon garlic powder
- 1/4 cup red wine
- 12 ounces wheat beer
- Beef broth as needed (or water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Chopped parsley for garnish
- Hot sauce to taste
- Heat a large cast iron pan to medium-high heat and add 1 tablespoon olive oil.
- When the pan is good and hot, add onion, potatoes, carrots, and jalapeno peppers. Add salt and pepper to taste. Cook about 5 minutes until they begin to soften, stirring occasionally. Remove the vegetables and place them into a slow cooker.
- Chop the chuck roast into chunks and add to a mixing bowl. Add 1 tablespoon olive oil and toss. Add habanero powder, garlic powder, and salt and pepper. Toss to coat. If you'd like, get in there with your hands and really rub the seasonings into the meat.
- With the pan still hot, add the chuck roast and sear each side, about 1-2 minutes each side. You want them nicely browned to seal in the flavors. Remove from the pan and place into the slow cooker.
- Deglaze the pan with the red wine by adding it to the still-hot pan. Allow the wine to reduce and scrap off all the good brown bits from the bottom. Into the slow cooker it all goes! You can remove the pan from the heat now and wash it up.
- To the slow cooker, add the beer. You want to make sure you cover the meat by about halfway or more. If you need more liquid, add water or beef broth to reach that level.
- Add in oregano and basil. Stir.
- Close the pot and cook on medium for about 4-5 hours, or until the meat is fall apart tender.
- Serve into bowls. Garnish with parsely and add in your favorite hot sauce!