So I made this in a Ninja 12-in-1 slow cooker. I marinated the chuck for 16 hours, then seared it, added one yellow onion, beef broth, worcestershire sauce, apple cider vinegar, soy sauce, salt, fresh cracked black pepper, chili powder, garlic cloves, and thyme sprigs, then set to low for 12 hours. With about 2 hours left, I then added baby red potatoes and peeled, chopped carrots. On the 12th hour, I removed the chuck roast, onions, potatoes, and carrots from the slow cooker and set aside. Now I made gravy using the drippings/remaining broth. First I strained it to rid it of thyme sprigs and other scraps. I then used 3 cups of the drippings/remaining broth and put it on the stove in a skillet. I skimmed the oil and set to a medium-low heat to simmer. While being brought to a simmer I took 3 TBS of the broth out and mixed it in a small bowl with 2 1/2 TBS of corn starch until evenly mixed. Then, when brought to a simmer, I added the starch slurry and whisked until thickened for an amazing, rich, flavorful gravy. Words cannot describe how amazing this was. I’ve had many pot roasts, and all pale in comparison.
by Bbqdbydecaillet
8 Comments
Mine is better
Fancy strained gravy! Well done.
I can appreciate the satisfaction of a great pot roast result after so much prep.
Would you share the recipe for the marinade? I’ve never tried that with a full roast before.
Damn, that looks delicious 😋
That looks fantastic!
Just FYI: You absolutely dont need to mix broth and corn starch in a mixer.
Put a bit of the starch and broth in a seperate bowl and whisk together, thats all
NOM NOM NOM NOMMM <3
A lot of my family members got into oven cooking the potatoes because the juices get sucked into it and darken the potato with the broth, which is delicious unto itself certainly; but I deeply crave a pot roast that still has the juices it was rolling in that make the carrots soft, the potatoes superheated, and the meat pull itself apart
You’ll be chasing this high for the rest of your life! Well done!