Hearty Slow Cooked Chuck Roast
Tender and full of flavor, this melt-in-your-mouth chuck roast is the definition of comfort food. Surprised you can create this easy one-pot meal in your Folding Proofer? Turn any covered metal stock pot or dutch oven into a fabulous slow cooker by placing it directly on the metal heating plate. Set the Folding Proofer & Slow Cooker on Slow Cook Mode at 195 °F / 90 °C for a perfect and delicious roast. Prep time is under 15 minutes. Long and slow cooking creates a fall-apart tender chuck roast.
Equipment: Brød & Taylor Folding Proofer & Slow Cooker
Yield: About 6-8 servings
Timing: 20 minutes preparation, overnight marinade, and 8-10 hours in the Folding Proofer.
|Table header 0
|Beef Chuck Roast
|Black pepper, fresh ground
|Rosemary sprigs, fresh
|Hearty red wine
|Carrots, large thickly sliced
|Celery stalks, thickly sliced
|Garlic cloves, thinly sliced
Equipment: Folding Proofer, large covered bowl or plastic bag to marinate the roast overnight, metal 6-quart covered stock pot less than 8” tall with lid and short handles. Less than 8” total height will allow the pot to rest in the center of the Proofer during slow cooking.
Note: The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F / 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the roast after 9 hours. Internal meat temperature should be at least 195 °F / 90 °C for tender beef.
Prepare the chuck roast: Sprinkle the salt and pepper lightly over the roast on all sides. Place the chuck roast in a large plastic bag or large bowl with the onions, bay leaves, and rosemary. Pour the wine over the roast, cover, and let marinate overnight.
Get ready. Remove the water tray and rack from the Proofer. Set the temperature at 195 °F / 90 °C.
Prepare vegetables: After the roast has marinated, slice carrots, celery, and garlic. Place butter and oil in the stock pot with some of the sliced vegetables. Lay the roast on top with all of the marinade and add the remaining vegetables.
Cover and cook: Cover the stock pot and gently place in the center of the Proofer, close the Proofer lid and allow the roast to cook for 8 to 10 hours. After 9 hours check the interior of the roast with a thermometer and then turn the roast over. We recommend a temperature of 195-200 °F / 90-93 °C for a tender and juicy roast.
Serve: Remove the bay leaves and rosemary sprigs. Blend some of the celery, carrots and onion with some of the juices until you have a smooth puree. Spoon some of the puree sauce on each serving plate and top with the roast.
* Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer.