Ingredients
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1 (4 pound) beef chuck roast
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6 medium potatoes, peeled and halved
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6 carrots, peeled and halved
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½ large onion, cut into chunks
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1 (1.25 ounce) envelope dry onion soup mix
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¼ cup cooking sherry
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2 tablespoons Worcestershire sauce
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2 tablespoons Italian seasoning
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2 teaspoons beef bouillon
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1 teaspoon garlic powder
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1 teaspoon ground black pepper
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1 teaspoon salt
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1 teaspoon dried rosemary
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6 cups water to cover
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
Directions
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Place chuck roast in a slow cooker. Add potatoes, carrots, and onion. Top with onion soup mix, cooking sherry, Worcestershire sauce, Italian seasoning, beef bouillon, garlic powder, black pepper, salt, and rosemary. Add enough water to cover chuck roast and vegetables.
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Cover slow cooker. Cook on Low until chuck roast and vegetables are cooked through and tender, about 8 hours.
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Melt butter a small saucepan over medium-high heat. Whisk in flour until a paste forms. Whisk in 1 cup cooking liquid from slow cooker until well combined. Whisk flour mixture into liquid in the slow cooker until thoroughly combined and thickened, about 20 minutes more.
Cook's Note:
Instead of butter, you can skim 2 tablespoons fat from the cooking liquid to use.
Nutrition Facts (per serving)
| 440 | Calories |
| 23g | Fat |
| 33g | Carbs |
| 25g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 10g | 48% |
| Cholesterol 89mg | 30% |
| Sodium 809mg | 35% |
| Total Carbohydrate 33g | 12% |
| Dietary Fiber 5g | 18% |
| Total Sugars 4g | |
| Protein 25g | 50% |
| Vitamin C 30mg | 33% |
| Calcium 76mg | 6% |
| Iron 5mg | 25% |
| Potassium 931mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
