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The Best TENDER & FLAVORFUL Slow Cooker CHUCK ROAST (3 Envelope Recipe)
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May 17, 2025
The Best TENDER & FLAVORFUL Slow Cooker CHUCK ROAST (3 Envelope Recipe) Today's Recipe: https://catherinesplates.com/the-best-slow-cooker-chuck-roast-3-envelope/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
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0:00
today I am going to show you how to make
0:02
this delicious chuck roast It is full of
0:05
flavor It's got a delicious gravy to it
0:09
and it's going to make this roast so
0:11
fork tender Look at that shred right
0:15
here Look at these vegetables that I
0:17
added It's roast time I am going to show
0:21
y'all how to make the best delicious
0:24
tender roast
0:27
This is a chuck roast It's about 2 lb
0:32
and three oz It's $18 is what it cost me
0:37
But when you take that price and you
0:39
divide it by how many servings you can
0:41
get out of this which is about maybe six
0:44
then it is worth it Now I'm going to
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sear my roast on all sides Give it a
0:50
nice color lock in some flavor and that
0:54
will look delicious So I'm using a
0:57
really deep skillet or you could even
0:59
use like a spaghetti pot or your Dutch
1:02
oven Okay I'm heating it up on a medium
1:06
high heat And then I'm going to add in
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some
1:10
oil There we go About two to three
1:14
tablespoons Get a good amount in
1:16
there And then what I'm going to
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do give this roast some flavor So I'm
1:23
going to take some salt and go across
1:25
the
1:28
top and some black
1:32
pepper I'm waiting for my oil to heat up
1:35
You want that nice and hot so you get a
1:36
nice sear on your meat there And I'm
1:40
going to take my fork and just kind of
1:41
press that
1:43
in And then we're going to put this into
1:46
our
1:47
pan season side down so that we can
1:50
season the other side
1:58
Y'all hear that it's what you want to
2:04
hear Oh
2:06
yeah Now you want the roast to sear for
2:10
about four to five minutes to get nice
2:12
and golden brown on the bottom side
2:14
before we flip it Now while it's doing
2:17
that I'm going to go ahead with my salt
2:23
You know that salt's going to give it a
2:25
nice
2:26
crust And some
2:30
pepper Let's take a
2:35
look All right let's get the other side
2:38
Another four to five minutes Okay what
2:41
we want to do now is sear the sides of
2:44
the roast So I'm just going to pick the
2:45
roast up
2:49
and hold it up on its
2:52
side This will only take one minute Then
2:55
I'll go to that side this side Then
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we'll just rotate it And then we're done
3:00
Now I am going to be putting some
3:01
vegetables in with the roast A they're
3:04
going to like seep in that delicious
3:06
gravy we're going to
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make All right let's turn it
3:11
off Now I've got my cutting board here
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I'm going to place a wet paper towel
3:16
underneath of it to keep it from moving
3:18
while we're chopping our vegetables Now
3:21
I am using these Yukon Gold
3:24
potatoes I'm just going to cut them in
3:26
half These are going to cook all
3:29
day We want them to keep their
3:32
shape You can use red potatoes if you
3:34
want You can use rusted potatoes Just
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make sure that you chop them fairly
3:40
large so that they keep their shape and
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they don't mush
3:45
down Set that off to the side Look at
3:48
this I've already washed it but I pulled
3:50
the inside of the celery out because
3:51
it's got the leaves on it And doesn't
3:53
that look pretty so I'm just going to
3:55
chop this
4:03
roughly There we go Doesn't that look
4:05
nice
4:07
all right we'll put that right here I
4:09
might get some more celery No All right
4:12
onions You want big choppy onions Right
4:15
now I found these pearl onions and these
4:18
are kind of cool Found them in the
4:19
frozen section of our store So we're
4:22
going to we're going to do those And
4:24
then y'all I got these thin carrots that
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I'm just going to peel And I'm going to
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leave them whole like
4:32
this cuz they're very thin Now if you
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have thick carrots then you're going to
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want
4:38
to cut them in half and then cut them
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lengthwise to get long sticks from your
4:45
carrots So I'm just going to peel this
4:48
one right here I'm going to have the
4:50
rest of them done and then we're going
4:51
to start building our roast in the crock
4:54
pot And a crockot is a form of a slow
4:58
cooker I get that question
5:05
All right I'm just going to cut off the
5:15
ends All right there's all our
5:18
vegetables All right this was a little
5:20
big carrot here so I'm going to try to
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get it the same size as the rest of them
5:25
There we
5:27
go Let's do it Now I'm going to put in
5:31
some onions down on the bottom Just kind
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of a bed for the roast to sit
5:36
on Probably about half of
5:39
these Yeah Let's go get the
5:42
roast There it
5:49
is Y'all get those juices in
5:53
there It's all flavor
5:57
We used avocado oil to cook the roast So
6:00
that'll give it some flavor and it's a
6:02
healthier oil Let's add some potatoes
6:05
along the outside of the roast
6:08
[Music]
6:11
here We'll put my
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carrots along the potatoes there Get
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them all in
6:19
there These are all going to cook down
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Some more
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onion
6:32
Um
6:41
celery There we
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go Mild or spicy i'm doing the mild
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today We are going to add in some banana
6:52
pepper rings Or if you want some heat to
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your dish you can add some peppercinis
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Or you could do Thomas style and do
7:00
jalapeno Yeah we're not doing that today
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But you don't even have to do any of it
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Nope It's your roast But I love banana
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peppers They're
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milder but they're going to add a nice
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little
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flavor Is that
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enough we're doing the three envelopes
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brown gravy Italian seasoning and ranch
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We're gonna sprinkle it all on top Got
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the brown
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gravy Get it on the vegetables too They
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want some
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flavor the ranch
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seasoning and we've got our Italian
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seasoning blend This is the zesty
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Okay let's talk about the liquid that
7:52
we're going to add It'll help thicken
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the gravy make a delicious sauce in
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there Now I'm using this better than
8:01
bullion It's a roasted beef flavor and I
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put four teaspoons into four cups of hot
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water And just mix that together Or you
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could just use a box of broth or cans of
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broth whatever you want You just need
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four cups And we're going to add
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it There we
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go Okay We're going to put a lid on and
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we're going to cook this on low for
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about 6 to 8 hours or on high for about
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four to five hours Take a fork pierce
8:41
your meat twist it and make sure it's
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nice and tender
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I'm going to come
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back All right I'm serving up my roast
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on a platter with the
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vegetables All right I've got some
8:59
cornstarch and water Just mix that
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together Pour that in We're going to
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thicken that
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up Y'all want to see how tender that is
9:16
Oo look at that
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gravy All right got my celery my carrot
9:26
my potato those pearl onions that kept
9:29
their shape and we've got that delicious
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tender roast Look at
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that All
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right there's my bite
9:48
Everything is so
9:51
tender That beef that's that chuck
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roast It just melts in your mouth I hope
10:00
you enjoyed this recipe Make sure you
10:02
give me a thumbs up on it If you're new
10:04
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10:06
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10:07
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10:09
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10:11
posted Woo i'll see y'all in the next
10:14
episode Bye
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