Careme

Ingredients

• Choice Beef Chuck Roast (sale) 1 lb $6.99
• Kroger® Gold Potatoes, 5 lb bag (sale) 1 1/4 lb, peeled and chunked $4.99
• Carrots, 1 lb 2 medium carrots, cut into 1-inch pieces $1.69
• Kroger® Yellow Onion 3 lb bag 1 medium, sliced $2.99
• Garlic (any from list) 3 cloves, smashed $0.79
• Beef broth or stock 1 1/2 cups —
• Tomato paste (optional) 1 tbsp —
• Worcestershire or soy sauce 1 tbsp —
• Dried thyme/rosemary (or fresh if you have) 1 tsp dried (or 2 tsp fresh) —
• Bay leaf (optional) 1 —
• Salt & black pepper to taste —
• Olive oil 1 tbsp —
• Butter or milk for mash (optional) 1–2 tbsp butter and/or splash of milk —

Instructions

1. Prep: Pat dry 1 lb chuck roast. Season with 1 to 1 1/2 tsp kosher salt and 1/2 tsp black pepper on all sides.
2. Sear (stove): Heat a skillet over medium-high. Add 1 tbsp olive oil. Sear the chuck roast 2–3 minutes per side until deeply browned. Transfer to slow cooker.
3. Build the slow-cooker base: Add 1 sliced medium onion, 2 chopped carrots, and 3 smashed garlic cloves around the roast.
4. Deglaze: Pour 1/2 cup beef broth into the hot skillet and scrape up browned bits. Pour into the slow cooker.
5. Season the braise: Add remaining 1 cup beef broth, 1 tbsp Worcestershire (or soy sauce), 1 tbsp tomato paste (optional), 1 tsp dried thyme/rosemary, and 1 bay leaf (optional).
6. Slow cook: Cover and cook on LOW for 6–7 hours (or HIGH for 3–4 hours) until the beef is very tender and shreds easily.
7. Mash potatoes (stove): When the roast is nearly done, put 1 1/4 lb peeled, chunked gold potatoes in a pot and cover with cold salted water. Boil 12–15 minutes until very tender. Drain well.
8. Finish mash: Mash potatoes with 1–2 tbsp butter and/or a splash of milk (or a drizzle of olive oil). Season with salt and pepper to taste.
9. Serve: Shred the pot roast with two forks, toss in its juices, and serve over mashed potatoes with the carrots/onions and extra gravy-like juices spooned on top.