Cracked Black Pepper Crusted Pot Roast (Steak au Poive - Crockpot Recipe)
Cracked black pepper brings such a unique and enticing flavor to the pot roast. Brown your meat, put it in the crockpot, and you have the ultimate busy day meal made with no stove-top cooking required.
Prep Time30 minutesmins
Crockpot4 hourshrs
Total Time4 hourshrs30 minutesmins
Servings: 6
Ingredients
¼cupCoarse Ground Black Pepper
2TBSPGround Black Pepper
1TBSPKosher Salt
3poundChuck Roast
2TBSPButter
2Garlic Cloves - peeled and smashed
2Sprigs of Rosemary
2TBSPRed Wine Vinegar
2TBSPWorcestershire Sauce
1cupBeef Stock
Au Jus (Pan Sauce)
Cooking Broth from the crockpot - strained
2pinches ofKosher Salt
1a dash of Worcestershire Sauce
1TBSP Butter
Instructions
Combine the coarse ground and regular ground peppers with the kosher salt.
Cover both sides of the chuck roast in a thick layer of the pepper mixture - pressing down so that it stays in place.
In a large pan, over medium high heat, melt your butter, add your garlic cloves and rosemary sprigs until they start to become fragrant. Sear the pot roast to seal the black pepper crust on both sides. (see blog notes for more explanation) You can also skip this step if you're in a time crunch.
In a crockpot - add your seared crusted pot roast, the garlic cloves and rosemary. Add in the red wine vinegar, Worcestershire sauce and beef stock. Cover and cook on high for 4 hours or low for 6-8 hours.
Au Jus "with juice" - pan sauce
Pull out the pot roast and let it rest on the cutting board.
Strain the cooking broth from the crockpot into a pot. Place the pot on the stove over medium/high heat until it starts to reduce to the perfect consistency. Stir and taste. You may need to add a pinch or two of salt and a dash of Worcestershire sauce. Once you reach your perfect consistency, remove from heat and top with one TBSP of butter. Stir until melted.