It was hot yesterday. The actual temperature was 91 degrees Fahrenheit. That’s 32.7778 Celsius for those of you who measure that way. I didn’t want to grill outside. Standing over a flame held zero appeal. And I didn’t want to turn on the oven either. So I decided to pull out my slow cooker and make Marinated Slow Cooker Chuck Roast.
I’d put a chuck roast in the refrigerator to thaw a couple of days ago. But I wasn’t feeling up to dealing with anything much for dinner so I made burgers instead. Yesterday I knew it was time to do something with that roast.
For a minute I thought about feeding it to the dogs and having ice water for dinner but that seemed extreme. Besides, these spoiled mutts would expect me to cook some fabulous meal with it even if it were for them.
I’ve been playing with a marinade for a while now and it seemed as good a time as any to try it. Since it would take several hours to let the chuck roast soak in the flavors I got up early to prepare it.
In a medium bowl I whisked balsamic vinegar, Worcestershire sauce, low sodium soy sauce, Dijon mustard, two cloves of minced garlic, and a little brown sugar together. This marinade has a little bite.
I poured the marinade over the chuck roast in a plastic zipper bag, sealed it, and flipped the bag a couple of times. Then I squeezed out the air and sealed the bag. I put the roast in the marinade in the refrigerator for 7 hours. You can take it out sooner but I’d let it marinate for at least a couple of hours.
About 4 hours before I wanted to serve dinner I put the roast and the marinade in the slow cooker. Then I poured 2 cups of the secret ingredient – chicken broth (yes, chicken broth) in with the roast. Hush. You’ll see.
I set the slow cooker on low for 6 hours. Instead of taking this time to put my feet up and binge watch Law & Order I thought it was a great idea to go work on the flower beds. I lasted about two minutes. The rest of the time I basked in the a/c and reminded myself to re-read “Gardening in the Heat.”
As the afternoon wore on the fragrance of marinated roast began to waft all through the house. Oh. My. Goodness.
The roast was tender and the flavors of the marinade came through beautifully. I served the Marinated Slow Cooker Chuck Roast with mashed potatoes and breaded, fried vegetables. Yum!
Marinated Slow Cooker Chuck Roast
- 1/4 cup balsamic vinegar
- 1/4 cup Worcestershire sauce
- 1/4 cup low sodium soy sauce
- 2 teaspoons Dijon mustard
- 2 teaspoons minced garlic
- 3 teaspoons brown sugar
- 2 – 3 lb. chuck roast
- 2 cups chicken broth
- Whisk balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, garlic, and brown sugar together in a medium bowl until well combined.
- Pour marinade in a large re-sealable plastic bag.
- Place chuck roast in bag and seal.
- Turn bag over several times to coat roast in marinade.
- Squeeze excess air from bag and refrigerate for at least 2 hours and up to overnight.
- Place roast, marinade, and chicken broth in slow cooker.
- Cover and cook on low for 6 hours.