Soy-Rosemary Pot Roast

Ingredients

• 1.5 lb / 680 g Chuck roast
• 2 White onions
• 1.5 lb / 680 g Mini potatoes
• 1 lb / 454 g Carrots
• 2 Fresh rosemary sprigs
• 1 cup Water
• 3 Tbsp Soy sauce
• 2 Tbsp Tomato paste
• 2 Tbsp Olive oil
• 1½ tsp Salt
• 1 tsp Black pepper
• ¾ tsp Garlic powder
• 1 Tbsp Unsalted butter
• 1 Tbsp All-purpose flour

Method

1. Pat the chuck roast dry. Season it with the salt, the black pepper, and the garlic powder. The post uses 1½ tsp salt, 1 tsp black pepper, and ¾ tsp garlic powder. Heat the olive oil in a heavy skillet over medium-high heat. Sear the roast until it is browned on all sides, then move it to a plate. The center finishes in the cooker. If the skillet is crowded, the meat steams instead of browning.
2. Halve the onions through the root so the halves hold together. Set them cut-side down in the same skillet and cook until the cut faces are browned. Stir in the tomato paste and cook it for about a minute. Pour in the water and the soy sauce and scrape up the browned bits. The post uses 2 white onions, 2 Tbsp tomato paste, 1 cup water, and 3 Tbsp soy sauce.
3. Scatter the mini potatoes and the carrot chunks in the slow cooker. The post said a bag of mini potatoes and did not weigh it. This version uses 1.5 lb / 680 g, a common small-potato bag. The post said long carrots and did not weigh them. This version uses 1 lb / 454 g. Set the roast on the vegetables. Nestle the onion halves around it. Pour the skillet liquid over the pot and tuck in the rosemary sprigs.
4. Cover and cook on low for 8 hours. The beef should pull apart with a fork. A thick piece should be cooked through, with no pink left in the center. If the roast is still tight, give it more time.
5. Lift the beef out. Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook it for 1 minute. Whisk in the juices from the cooker, a little at a time, until the gravy is smooth and thickened. The post uses 1 Tbsp butter and 1 Tbsp flour. The juices are the water, the soy sauce, the tomato paste, and the drippings already in the pot. They are not a second set of ingredients.
6. Shred the beef. Serve 4 plates with the potatoes, carrots, onions, and gravy. The post did not give a yield. Four plates is the cut used here, about a quarter of the roast and the vegetables on each plate. Leftovers keep covered in the fridge for a few days. Reheat them until the meat is hot in the center again.

Nutrition

Kitchen estimate only, not lab-verified. Counted as 1 of 4 plates: the chuck roast, two medium white onions, the mini potatoes, the carrots, the rosemary, the water, the soy sauce, the tomato paste, the olive oil, the salt, the black pepper, the garlic powder, the butter, and the flour. The post did not give a yield. Four plates is the cut used here. The post said a bag of mini potatoes and did not weigh it, so the count uses 1.5 lb / 680 g, a common small-potato bag. The post said long carrots and did not weigh them, so the count uses 1 lb / 454 g. A USDA large carrot is 72 g, so this pound is about 6 large carrots. The onions are a USDA medium, 110 g each, because the post said two white onions and did not give a size. The roast line is 1.5 lb and also 680 g. A USDA pound of this roast is 453.6 g, so 1.5 lb is 680.4 g. The written 680 g is used. The salt is 1½ tsp and the post did not say kosher. Table salt is 6 g per teaspoon, so 1½ tsp is 9 g. Morton kosher salt is about 4.8 g per teaspoon and would land lower. The water is 1 cup. The USDA fluid ounce of tap water is 29.6 g, so a cup is 236.8 g. The soy sauce is shoyu, 16 g per tablespoon, so 3 Tbsp is 48 g. Tomato paste is 16 g per tablespoon, so 2 Tbsp is 32 g. Olive oil is 13.5 g per tablespoon, so 2 Tbsp is 27 g. Black pepper is 2.3 g for 1 tsp ground. Garlic powder is 3.1 g per teaspoon, so ¾ tsp is 2.3 g. The butter tablespoon is 14.2 g. A USDA cup of all-purpose flour is 125 g, so 1 Tbsp is 7.8 g. Each rosemary sprig is counted as 1 tsp of leaves, 0.7 g, so 2 sprigs are 1.4 g. Added sugars are 0. About 10 g of sugars per plate sit in the onions, the carrots, the potatoes, and the tomato paste. The soy sauce and the salt are the salty parts.

Guest diet / allergy swaps

Short kitchen notes for guests. A fuller gluten-free or dairy-free ingredient list, when we have one, is in the panels below.

• Dairy-free

  The dairy is the butter in the gravy. Make the gravy with 1 Tbsp olive oil instead of the butter. The roast, the vegetables, the soy sauce, and the flour stay. Read the soy sauce. This is a kitchen note, not a dairy-free certification.

  • United States: Olive oil for the butter in the gravy. The flour and the soy sauce stay, so this plate is not gluten-free.
  • United Kingdom: Oil instead of butter for the gravy. The wheat flour is still there.

• Gluten-free style

  The wheat is the soy sauce and the flour in the gravy. Use 3 Tbsp of soy sauce whose bottle says gluten-free, and thicken the gravy with ½ Tbsp cornstarch stirred into 1 Tbsp cold water instead of the wheat flour. Beef, butter, potatoes, carrots, onions, tomato paste, olive oil, and rosemary do not call for wheat. Read the tomato paste. This is a kitchen note, not a gluten-free certification.

  • United States: Soy sauce marked gluten-free, and a cornstarch slurry instead of wheat flour. Read the bottle. The butter stays.
  • United Kingdom: Tamari or soy sauce marked gluten free, and cornflour instead of wheat flour. The butter stays.

• No beef

  This pot is built on chuck roast. It is not written for another meat. A different roast would be a different plate.

  • United States: This pot is chuck roast. It is not written for another meat.
  • United Kingdom: The same note. This is a beef pot roast.