Recipes / Chiifys Recipes

Ingredients

• 2.2 lb (998 g) chuck roast (Angus beef)
• 548 g sweet potatoes, chopped
• 374 g carrots, chopped
• 300 g celery, chopped
• 2 teaspoons (10 ml) Worcestershire sauce
• 2 tablespoons butter, divided
• 1 tablespoon chicken bouillon powder
• 1/4 cup brown sugar
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 tablespoon garlic paste
• 1/2 teaspoon cumin
• 1/2 teaspoon coriander
• 1 teaspoon dried parsley
• 1 teaspoon onion powder
• 1/2 tablespoon salt and pepper (or steak seasoning rub)
• 1 cup water
• 2 tablespoons cornstarch, for slurry (if needed)
• 2 tablespoons water, for slurry (if needed)

Instructions

1. Season the meat
   Pat the roast dry and season generously on all sides with salt and pepper, or a steak seasoning rub.
2. Sear the roast
   Melt 1 tablespoon of the butter in a cast iron pan over medium-high heat. Sear the roast on all sides until deeply browned, about 3 to 4 minutes per side.
3. Load the pot
   Add the sweet potatoes, carrots, and celery around the seared roast. Pour in the water and season the vegetables with the bouillon, paprika, thyme, garlic paste, cumin, coriander, parsley, and onion powder. Drizzle the Worcestershire sauce over the top.
4. Slow cook
   Cover and cook on low for 5 hours, or on high for 2 hours followed by 1 hour on low, until the meat shreds easily.
5. Break up and sweeten
   Break the roast apart into large chunks with a fork, then stir in the brown sugar.
6. Thicken if needed
   If the liquid is too watery, whisk 2 tablespoons cornstarch with 2 tablespoons water into a slurry, then stir it in with the heat on warm until thickened.
7. Rest and serve
   Let cool slightly before serving.

Macros

166 calories13 g protein8.2 g fat10 g carbs

Approximate values per 100 g. General information only, not medical advice.

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