Slow cooker beef chuck that falls apart
Slowcook

Slow cooker beef chuck that falls apart

Long-braised beef chuck that turns tender and juicy after 8 hours in the slow cooker. A deep, rounded sauce with onion, thyme and broth – ready for mashed potatoes or bread.

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Rate:
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495 min total
4 servings
Easy

Ingredients

servings

  • Meat

    • 1200 g Beef chuck in one piece
    • 1 tsk Salt
    • 1 knsp Black pepper
    • 1 spsk Butter or oil

  • Vegetables and flavor

    • 2 stk Onion in wedges
    • 3 stk Carrots in large pieces
    • 3 fed Garlic
    • 1 spsk Tomato paste
    • 1 spsk Soy sauce
    • 1 tsk Dried thyme
    • 1 blade Bay leaf

  • Liquid

    • 4 dl Beef broth

  • Optional – more depth

    • 1 dl Red wine
    • 1 spsk Butter (for the sauce)

Instructions

  1. 1

    Season and brown the meat

    1. Pat the meat dry and season with salt and pepper.
    2. Heat butter or oil in a pan.
    3. Brown the meat 2–3 minutes per side, until it takes on color.
    8 min
    Medium heat
    Pan
  2. 2

    Prepare the slow cooker

    1. Place onion, carrots and garlic in the bottom.
    2. Lay the meat on top.
    3 min
  3. 3

    Add flavor and liquid

    1. Mix tomato paste and soy sauce and spread over the meat.
    2. Add thyme and bay leaf.
    3. Pour in the broth. Use red wine in place of some of the broth if you want more depth.
    2 min
  4. 4

    Cook

    1. Set the slow cooker to LOW and cook the meat for 8 hours.
    0 min
    Low heat
  5. 5

    Finish and adjust

    1. The meat should pull apart with a fork or slice into juicy pieces.
    2. Lift out the meat and strain the sauce if you want a smoother consistency.
    3. Reduce the sauce in a pot if you want it more concentrated.
    4. Stir in a knob of butter at the end for a rounder sauce, if you like.
    10 min
    Medium heat
    Pot

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Details

Nutrition

Calories

720kcal

Protein

60g

Fat

48g

Carbs

10g

Serving Size

450g

Serving

Suggestions

  • • Serve with mashed potatoes and spoon sauce over.
  • • Use good bread to mop up what is left.

Drink Pairings

  • • Wine: A rounded red wine with moderate tannin.

Side Pairings

  • • Green salad

Dessert Pairings

  • • Light fruit dessert

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store meat and sauce together in an airtight container.

Frozen

  • • Duration: 3 months
  • • Temperature: -18°C

Tips

Preparation

  • • Browning adds depth – worth doing when you have the time.

Cooking

  • • Leave the lid on during cooking.

Serving

  • • Taste the sauce for salt at the end – it changes during long cooking.

Variations

Flavor

  • Add a little balsamic for extra depth.

Health

  • Trim visible fat from the meat before cooking.

Method

  • Can also be cooked 5 hours on HIGH.

Toppings

  • Fresh thyme when serving.

Author

C

Camilla

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Author

C

Camilla

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