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Slow Cooker Maple Dijon Beef Roast

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1.Season the Beef Core:2 min.

Pat the 3 to 4 lb beef chuck roast thoroughly dry with paper towels to ensure direct contact with seasonings. Evenly coat all sides of the roast with 1 tsp fine salt and ½ tsp freshly ground black pepper.

2.Whisk the Maple Dijon Glaze:3 min.

In a medium bowl, whisk together ½ cup maple syrup, ¼ cup Dijon mustard, 1 tbsp Worcestershire sauce, 2 minced garlic cloves, and 1 cup beef broth until fully combined and smooth.

3.Assemble in the Slow Cooker:1 min.

Place the seasoned chuck roast flat into the bottom of a 6-quart slow cooker insert. Pour the maple Dijon sauce directly over the top of the meat, ensuring it covers the entire surface.

4.Execute Sealed Slow Braise:8-10 hr.

Cover with the lid and cook on LOW for 8 to 10 hours (or on HIGH for 5 to 6 hours). The roast is complete when a fork inserted into the center twists with zero resistance and the meat separates effortlessly.

5.Thicken the Pan Gravy:5 min.

Transfer the tender roast onto a cutting board and cover loosely with foil. Set the slow cooker to HIGH. Whisk 2 tbsp cornstarch into 2 tbsp cold water until smooth. Whisk the slurry into the bubbling pan juices and simmer for 3 to 5 minutes until the sauce thickens into a glossy gravy.

6.Shred Meat and Plate:Serve.

Using two forks, pull the beef chuck into large, juicy strands. Return the shredded meat to the slow cooker to coat in the thickened gravy, or spoon the warm gravy generously over the shredded beef when serving.

📊 Macro-Nutritional Profile (Approximate Per Serving)

Metric Amount Per Serving (Yields ~6 substantial portions)
Energy Yield (Calories) ~460 kcal
Protein Load 42g
Total Fat 20g
Saturated Fat 8g
Total Carbohydrates 26g
Dietary Fiber 0g
Sugars 19g
Sodium 690mg

🔒 Storage, Reheating & Side Pairings

  • Side Pairings: Spoon the shredded beef and rich gravy over buttery Yukon Gold mashed potatoes, wide egg noodles, or steamed basmati rice to capture the sauce. Accompanied well by roasted carrots or steamed green beans.

  • Refrigeration: Store leftover shredded beef submerged in its gravy in an airtight container for up to 4 days. The sauce will solidify into a gelatinous gel when chilled.

  • Reheating Method: Reheat gently in a saucepan over medium-low heat, stirring occasionally, for 6 to 8 minutes until steaming hot ($165^\circ\text{F} / 74^\circ\text{C}$). Alternatively, microwave in 45-second bursts covered with a damp paper towel.

  • Freezing Protocols: Freeze shredded beef with its sauce in heavy-duty freezer bags or vacuum-sealed pouches for up to 3 months. Thaw overnight in the refrigerator before reheating.

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