Nutrition Notes

Is Beef Healthy?

While beef can be high in saturated fat, you can reduce the amount by trimming the fat off the outside of the roast before cooking, as we suggest in this recipe. While eating the beef, you can also cut off any visible fat on your serving. Beef is an excellent source of protein and vitamin B12 and a good source of iron and choline, per the USDA.

Are Carrots and Cabbage Good for You?

Cabbage is a cruciferous vegetable that is high in vitamin C. There is evidence that suggests cabbage is high in compounds that help fight cancer. Carrots are known for their influence on healthy eyesight, thanks to their beta-carotene. They’re also linked with reduced inflammation and brain, heart and skin health. Both cabbage and carrots will add to your fiber quota for the day, as well.

Tips from the Test Kitchen

Can I Substitute Boneless Beef Chuck Pot Roast for Another Cut?

You can, but we suggest you go with the boneless beef chuck pot roast. It’s tender and flavorful when it’s slowly cooked. If you can’t find this cut at your local market, feel free to swap it with a bottom round roast or top round roast. You can slow-cook both of these with satisfying results.

Can You Leave the Fat on the Chuck Roast?

Trim all the fat you can from this cut—It does not play nice in the oven. It will burn quickly and give your meat an off-flavor. Taking the time to properly prepare this meat before slow cooking will make all the difference.

Can I Make This Ahead?

Absolutely. Refrigerate in an airtight container for up to three days or freeze for up to six months.

Frequently Asked Questions

Do You Need to Cook Meat Before Slow Cooking?

Sometimes you do, and sometimes you don’t. For this recipe, we suggest browning the meat in the skillet first because it will enhance the flavor.

Additional reporting by Carrie Myers, M.S. and Linda Frahm