Set your slow cooker on low and go on about your day knowing that dinner is gonna be delicious. In this simple set-it-and-forget-it dish, beef chuck roast cooks in a flavor-packed rosemary marinade, full of fresh rosemary leaves and onions for a succulent, highly comforting entree. The habanero pepper delivers a detectable heat, but the spice factor is not overwhelming. However, if you’re sensitive to heat, use a quarter of the pepper instead of half (or omit it altogether). The remaining liquid in the slow cooker can be cooked down on the stovetop into a rich, flavorful gravy to top the beef, along with your favorite starchy side—rice, mashed potatoes, or roasted sweet potatoes would all make great options.
How to Make It
Cut about 10 (1-inch-deep) slits into the surface of the roast. In a high-powered blender, blend all remaining ingredients. Pour half of the oil mixture into the bottom of a 6-quart slow cooker. Place the roast into the slow cooker; coat the beef with the remaining oil mixture. Cover and cook on LOW for 8 hours.
Remove the roast from the slow cooker; cut into slices. Place the drippings in a saucepan over medium heat; simmer for 15 minutes or until reduced and thickened, skimming off the fat as necessary. Serve gravy with the sliced beef
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CookL: CG
