Slow Cooker Chuck Roast with Molasses and Raisins

By nancytripp

Ingredients

• 1/3 cup all purpose flour
• 2 tsp salt, divided
• 1 1/2 tsp black pepper, divided
• 2 pounds boneless beef chuck roast, cut into 1 1/2 inch cubes
• 5 Tbs canola oil, divided
• 2 medium onions, sliced
• 1 can (28 ounces) diced tomatoes, drained
• 1 cup beef broth
• 3 Tbs. molasses
• 2 Tbs cider vinegar
• 4 cloves garlic, minced
• 2 tsp dried thyme
• 1 tsp celery salt
• 1 bay leaf
• 8 ounces baby carrots, cut in half lengthwise
• 2 parsnips, diced
• 1/2 cup golden raisins
• Salt and Pepper

Details

Servings 6

Preparation

Step 1

Combine flour, 1 1/2 tsp. salt and 1 tsp pepper in large bowl. Toss meat in flour mixture. Heat 2 Tbsp oil in large skillet over medium high heat. Add half of beef and brown on all sides. Set aside browned beef and repeat with 2 Tbsp oil and remaining beef.

Add remaining 1 Tbsp oil to skillet. Add onions and cook, stirring to loosen any browned bits, about 5 minutes. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining 1/2 tsp salt and 1/2 tsp pepper.

Bring to a boil. Add browned beef and boil 1 minute.

Transfer mixture to slow cooker. Cover and cook on LOW 5 hours or on HIGH 2 1/2 hours. Add carrots, parsnips and raisins. Cook 1 to 2 hours more or until vegetables are tender. Season with salt and pepper.