What I do is I cut up the chuck roast, salt it with kosher salt, and let it dry brine overnight. The salt first draws moisture to the surface of the meat (at about 3-5 hours in) but then the salty water gets absorbed back into the meat which seasons it nicely. Next day I pat the meat dry. It's generally pretty dry anyway but I like to make sure because dry meat will brown better. Then I heat up my cast iron skillet, add a bit of oil, and I brown the meat in batches. I leave a good 2-3 inches between chunks so that the meat browns, not steams. I move the browned meat to the slow cooker. I brown onion in the skillet next just like you did. Also maybe a clove of garlic. Fresh thyme and/or rosemary. And one bay leaf. Oh ... and some tomato paste. More umami. Homemade chicken stock! Good stuff! I make my own stock too! I bring it to boil on the stove first. But then I dump it in along with a splash of soy sauce (fish sauce would be better) and a splash of apple cider vinegar. Fresh cracked pepper too. And more salt for the broth if it needs it. I add the potatoes and carrots 1-2 hours before I intend to serve. Sometimes 10 minutes or so before I serve I add frozen peas. I too thicken with corn starch and a cold liquid. Milk or water. As soon as it thickens up I turn off the heat and serve.
@@warrenj3204 I’ll have to try this. Sounds delicious! Thanks for sharing. I do heat the chicken stock up first also, forgot to record that part. I need more easy dinner recipes!
When I was a kid growing up in the 70's it was easy to find bone-in chuck roast. Even in the 80's. That bone would go into the slow cooker with everything else. Over 8-9 hours the collagen in that bone turns into gelatin giving the broth even more body and goodness. Bone-in beef roasts are pretty much unheard of now. I've asked butchers. Butcher shops no longer receive big sides of beef like the old days. If you know a market with bone-in chuck roast let me know.
@@warrenj3204 I have not seen anything like that. The closest I see is chuck of short ribs with bone attached but more pricey. I’ll keep an eye out for it!
@@minnesotaphatfoodies Doesnt matter how long you cook it. You did it right with the searing and spices are all pretty good. But the meat should be falling apart and i dont knoww what youre doing wrong but it loks like soup
Oooo gonna have to try this
I'd eat that. 😋
What I do is I cut up the chuck roast, salt it with kosher salt, and let it dry brine overnight. The salt first draws moisture to the surface of the meat (at about 3-5 hours in) but then the salty water gets absorbed back into the meat which seasons it nicely.
Next day I pat the meat dry. It's generally pretty dry anyway but I like to make sure because dry meat will brown better. Then I heat up my cast iron skillet, add a bit of oil, and I brown the meat in batches. I leave a good 2-3 inches between chunks so that the meat browns, not steams. I move the browned meat to the slow cooker.
I brown onion in the skillet next just like you did. Also maybe a clove of garlic. Fresh thyme and/or rosemary. And one bay leaf. Oh ... and some tomato paste. More umami.
Homemade chicken stock! Good stuff! I make my own stock too! I bring it to boil on the stove first. But then I dump it in along with a splash of soy sauce (fish sauce would be better) and a splash of apple cider vinegar. Fresh cracked pepper too. And more salt for the broth if it needs it.
I add the potatoes and carrots 1-2 hours before I intend to serve. Sometimes 10 minutes or so before I serve I add frozen peas.
I too thicken with corn starch and a cold liquid. Milk or water. As soon as it thickens up I turn off the heat and serve.
@@warrenj3204 I’ll have to try this. Sounds delicious! Thanks for sharing. I do heat the chicken stock up first also, forgot to record that part. I need more easy dinner recipes!
When I was a kid growing up in the 70's it was easy to find bone-in chuck roast. Even in the 80's. That bone would go into the slow cooker with everything else. Over 8-9 hours the collagen in that bone turns into gelatin giving the broth even more body and goodness.
Bone-in beef roasts are pretty much unheard of now. I've asked butchers. Butcher shops no longer receive big sides of beef like the old days.
If you know a market with bone-in chuck roast let me know.
@@warrenj3204 I have not seen anything like that. The closest I see is chuck of short ribs with bone attached but more pricey. I’ll keep an eye out for it!
Thats soup
@@Petro86 Oh.. I did not realize? What is the difference?
@@minnesotaphatfoodies it needs to be way thicker and cooked longer for it to be a stew
@ ok, got it. Cook more than 9 hours and use more thickening to be stew. 😊
@@minnesotaphatfoodies Doesnt matter how long you cook it.
You did it right with the searing and spices are all pretty good. But the meat should be falling apart and i dont knoww what youre doing wrong but it loks like soup
@ it probably needed a lot more corn starch and maybe I shouldn’t have put so much chicken broth.
*Sear
@@bulkvanderhuge9006 Lol.. thank you! Poor grammar me. 😂 I knew it looked weird when I was typing it. Thank you!