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Prep Time:35 minsAdditional Time:9 hrs 20 minsTotal Time:9 hrs 55 minsServings:12Yield:12 servingsJump to Nutrition Facts
Prep Time:35 minsAdditional Time:9 hrs 20 minsTotal Time:9 hrs 55 minsServings:12Yield:12 servings
Prep Time:35 mins
Prep Time:
35 mins
Additional Time:9 hrs 20 mins
Additional Time:
9 hrs 20 mins
Total Time:9 hrs 55 mins
Total Time:
9 hrs 55 mins
Servings:12
Servings:
12
Yield:12 servings
Yield:
12 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2 ¼poundsboneless chuck roast, trimmed1 ½teaspoonskosher salt3tablespoonsolive oil1poundcarrots, peeled and cut into 3-inch pieces4mediumYukon Gold potatoes (about 1 1/2 pounds), quartered1small headcabbage, cored and quartered1 ¼cupsunsalted beef stock3tablespoonsapple cider vinegar3tablespoonslight brown sugar2tablespoonsstone-ground mustard2garlic cloves, minced (about 2 teaspoons)¾teaspoonblack pepper3tablespoonsroughly chopped fresh flat-leaf parsley
Cook Mode(Keep screen awake)
Ingredients
2 ¼poundsboneless chuck roast, trimmed
1 ½teaspoonskosher salt
3tablespoonsolive oil
1poundcarrots, peeled and cut into 3-inch pieces
4mediumYukon Gold potatoes (about 1 1/2 pounds), quartered
1small headcabbage, cored and quartered
1 ¼cupsunsalted beef stock
3tablespoonsapple cider vinegar
3tablespoonslight brown sugar
2tablespoonsstone-ground mustard
2garlic cloves, minced (about 2 teaspoons)
¾teaspoonblack pepper
3tablespoonsroughly chopped fresh flat-leaf parsley
DirectionsSprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.TipsMulticooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.Originally appeared: Everyday Slow Cooker
Directions
Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.TipsMulticooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.
Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.
Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.
Tips
Multicooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.
Originally appeared: Everyday Slow Cooker
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Nutrition Facts(per serving)242Calories7gFat23gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
