Slow-Cooker Chuck Roast with Potatoes & Carrots

1. Sprinkle the roast with 1 teaspoon of the salt. Heat the oil in a large skillet over medium-high; add the roast, and cook until browned, about 4 minutes on each side. Transfer the roast to a 5- to 6-quart slow cooker. Place the carrots, potatoes, and cabbage on and around the roast.

2. Stir together the beef stock, vinegar, brown sugar, mustard, garlic, pepper, and remaining 1/2 teaspoon salt in a bowl, and pour the mixture over the vegetables and roast. Cover and cook on LOW until the roast and vegetables are tender, about 9 hours. Turn off the slow cooker, and remove the roast, reserving the cooking liquid and vegetables in the slow cooker. Cover the slow cooker to keep the cooking liquid and the vegetables warm. Let the roast rest 20 minutes; slice the roast across the grain. Remove the cabbage from the slow cooker, and cut the cabbage into slices. Place the cabbage, potatoes, and carrots on a serving platter; top with the sliced meat. Sprinkle with the parsley, and serve with the reserved cooking liquid.

Tips

Multicooker Directions: In Step 1, sprinkle the roast with 1 teaspoon of the salt. Remove the lid of a 6-quart multicooker. Place the oil in the inner pot. Press SAUTÉ [Normal], and heat, swirling to coat the bottom of the pot. Add the roast, and cook until browned on each side. Turn off the cooker. Place the vegetables on and around the roast. In Step 2, pour the beef stock mixture over the roast and vegetables. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the roast and vegetables are tender, about 9 hours. Remove the roast from the pot, reserving the cooking liquid and vegetables in the pot. Turn off the cooker. Replace the lid; press KEEP WARM. Finish Step 2.