Photographer and Prop Stylist: Gina DeSimone; Food Stylist: Briana Riddock
8 hours, 10 minutes
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.
1 (2-pound) beef chuck roast
1/2 cup olive oil
3 green onions, chopped
1 small yellow onion, quartered
1/4 cup fresh rosemary leaves, loosely packed
1 teaspoon fresh thyme leaves
5 garlic cloves
1 tablespoon salt
1/2 habanero pepper, seeds removed
1 teaspoon black pepper
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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