Aunt Jessica's Roast

Aunt Jessica's Roast

Luke's sister and I love to cook together when we can. Before either of us had kids we loved to make Julia Child's boeuf bourguignon recipe which is absolutely amazing but very time consuming! This recipe is Jessica deconstructed version and boy is it amazing! I have done added a few additions of my own as well! Throw it in the crockpot in the morning and later that day all you have to do is make a simple gravy and I like to roast veggies and throw in to make a complete meal! You can also serve with a loaf of warm french bread! 

  • Cooking Method

    Prep Time: 10 min

    Cook Time: 8 hours

    Cooking Method: Crockpot 

    Cooking Temp: High 

  • Ingredients

    • 3-4 pound chuck roast
    • 2 tsp salt 
    • 1 tsp black pepper 
    • 6 slices thick bacon  
    • 4-6 sprigs fresh rosemary 
    • 8 sprigs fresh thyme 
    • 4 cloves of garlic
    • 1 sweet onion
    • 1 cup red wine 
    • 2 cups beef broth 

    For the Gravy:

    • 4 tbs butter
    • 1/4 cup all- purpose flour 
    • strained left over liquid from roast 

    For the roasted Vegetables:

    • 1 small bag of baby carrots 
    • 6 medium sized yukon gold potatoes
    • 2-4 TBS olive oil 
    • 2 tsp sea salt 
    • 2 tsp black pepper 
    • 2 tsp of your favorite steak rub ( no salt in it) 



  • Directions

    1. Start by browning the bacon in a dutch oven or large pot. When bacon is cooked transfer to a crockpot.  
    2. Next, generously salt and pepper the roast on both sides (about 1 tsp of salt and pepper for each side so total you will use 2 tsp of salt and 2 tsp of pepper). In the same dutch oven put 2 tbs of olive oil and sear the roast on all sides. About 2 minutes on each side.  You just want to get a nice brown sear not cooking it completely.  Once seared place into the crockpot with the bacon. 
    3. Add the red wine to the hot dutch oven and scrape up all the brown bites from cooking the bacon and browning the meat.  Pour into the crockpot when done.  
    4. Add the beef broth, fresh rosemary, fresh thyme, quarted onion, and garlic cloves to the crockpot. 
    5. Once everything is in the crockpot set it on high for about 6-8 hours.  
    6. When the roast is done pull it out and set it aside.  Strain the liquid from the crockpot and save it for making the gravy.  


    Roasting the veggies:

    1. Preheat the oven to 400℉
    2. Start by cutting up about 6-8 gold potatoes and put them on a sheet pan alone with a small bag of baby carrots. 
    3. Toss the potatoes and carrots with 4 TBS of olive oil, 1 1/2 tsp of sea salt, 1 tsp of black pepper and your favorite no salt steak rub.
    4. Roast on 400℉ for about 30 minutes or until tender. I like roasting the vegetable separately so they hold up and dont turn to mush in the slow cooker! 


    Making the gravy:

    1. While the vegetables are roasting, add 4 tablespoons of butter to a skillet or dutch oven.  Once the butter is melted add 1/4 cup of all-purpose flour whisk together and cook for about a minute or two. 
    2. Slowly start adding the leftover broth from the roast one cup at a time and mixing well after each addition.  
    3. I use about 5-6 cups of the leftover broth for the gravy and whatever is leftover I freeze for later! 
    4. Once the gravy is done shred the roast and add it to the gravy.  
    5. When the veggies are done pull them out of the oven and add them to the roast and gravy mixuture!
    6. Serve with warm french bread or even over rice! 

More Drink Recipes

More Food Recipes