Serves 4 to 6 people.
YouTube instructional video is at the bottom.
What you’ll need
2 1/2 to 4 pounds Beef chuck roast
All-Purpose flour
Better than Bouillon Beef base
Unsalted butter
Seasonings
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Poultry magic
Onion powder
Garlic Powder
1 yellow onion
2 ribs Celery
1 Green Bell pepper
2 pods Garlic
Fresh Rosemary
Tools you’ll need
7 Quart Slow cooker
2 to 4 cup Fat Separator
Aluminum foil
Cast Iron skillet
Preparation of ingredients
Step 1- Chop half of a yellow onion, 2 ribs celery, half of a green bell pepper, 3 cloves garlic and 1 tablespoon of fresh rosemary.
Step 2- Slice 10 cloves garlic into 1/16ths of an inch thick slices.
Step 3- Rinse Roast with cold water. Transfer roast on to a chopping board and pat the roast dry with napkins. Using a sharp knife, cut 18 to 28 small holes into roast.
Note- 18 holes is the minimum number of holes. If your roast is larger you may need to add more holes.
Step 4- Add 1/4 teaspoon salt, 1 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon Chef Paul’s Poultry magic, 1 1/2 teaspoons Onion powder, 1 1/2 teaspoons Garlic powder and 1 teaspoon fresh Rosemary on to both sides of roast. Once done press seasonings down slightly with your hands. Wrap Roast with Aluminum foil. Place into fridge for 1 hour or overnight.
Making the beef Stock
Step 5- Add 4 1/2 cups hot water and 4 teaspoons better than bouillon beef base into a small bowl. Stir with whisk until combined and set aside.
Searing your roast and sauteing your seasonings
Preheat fire to medium high heat.
Step 6- Add 2 tablespoons unsalted butter into cast iron skillet. Spread butter around the pan as it melts. Add beef roast into skillet. Sear on both sides for 4 minutes. Transfer on to aluminum foil with a pan underneath it. Wrap Roast with aluminum foil. Set aside.
Note- Make sure you are using a wooden spoon.
Step 7- In the same skillet you seared your roast in, add 2/3 cup chopped yellow onion, 1/2 cup chopped celery, 1/2 cup chopped green bell pepper and 1 tablespoon chopped garlic. Stir all ingredients together. Scrape down the bottom of the pan with the spoon as you are stirring. Let sauté for 8 to 10 minutes.
Slow cooking your roast
Set your slow cooker to high.
Note- You can do this late at night around 11pm so that way the roast will be done the next day.
Step 8- Add Roast, Sauteed seasonings, Pan juices left over from roast being covered in the aluminum foil, and beef stock. Stir as best as you can. Let slow cook for 8 hours.
Making the Gravy base
Step 9- Remove roast from slow cooker. Wrap roast with aluminum foil and set aside.
Step 10- Pour beef stock into mesh strainer with fat separator underneath it. Once done you can discard the seasonings left in the mesh strainer. (Optional)
Note- If you do not have the fat separator skip step 11 and proceed to step 11A below.
Step 11- Pour contents of the beef base into a separate container. The fat will be left in the fat separator.
Step 11A- Add entire contents of beef stock into a medium sized container and let sit for 5 minutes. This will allow the fat to float to the surface of the beef stock. Place into fridge or freezer until the fat hardens.
Step 12-Remove fat from top of beef stock with a fork and place into a separate small bowl. Place into the microwave on high for 1 minute or until the fat melts. You should have 1/4 cup fat altogether.
Preheat fire to medium high heat.
Note- Adding the seasonings in step 13 is optional.
Step 13- In a large saucepan, add 1/4 cup fat and 1/4 cup all-purpose flour. Stir continuously for 7 minutes or until mixture reaches a brown color. Add Beef stock, 1/8 teaspoon salt, 1/4 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/2 teaspoon fresh rosemary. Stir all ingredients together.
Step 14- Add beef roast. Baste the roast with the gravy mixture. Cover with lid and let simmer for 15 to 20 minutes. Let cool for 5 minutes before serving!
YouTube Instructional video.
