1 beef chuck roast
2 tablespoons spade L ranch beef seasoning
1 tablespoon tomato paste
1 cup beef broth
1 bay leaf
1 onion, chopped into half inch pieces
6 carrots, peeled and chopped into 1 inch pieces
8 ounces baby red potatoes
Rub chuck roast all over with seasoning. Wrap in plastic wrap, place on a large plate to prevent leaking, and refrigerate overnight, 8 to 12 hours.
Place beef broth, tomato paste, onion, and bay leaf in the slow cooker. Add the roast. Scatter the potatoes and carrots around. Cover and cook on low 10 hours.
Remove the beef roast to a cutting board to rest. Remove the vegetables with a slotted spoon to a serving bowl. Cover tightly to keep warm. Discard the bay leaf.
Strain the liquid through a fine mesh strainer into a fat separator. Let it sit for a minute so the fat rises to the top. Pour off the juices into a liquid measuring cup. For every cup of liquid, you will need 2 tablespoons fat and 2 tablespoons flour. Measure out the fat into a saucepan. Add butter if you don't have enough. Place over medium high heat. Whisk in the flour to form a paste and cook, whisking, for 1 minute. Add the strained juices and whisk vigorously until it comes to a full boil and thickens. Pour into a gravy server and serve with the roast and vegetables.
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