Slow Cooker Beef Chuck in Creamy Tarragon Mustard Sauce Step-by-step instructions

Before you start

Before starting, ensure that your slow cooker is clean and positioned on a stable, heat-resistant surface. Have all your ingredients measured and ready, including the beef, shallots, dried tarragon, and broth.

If your beef chuck is in a large piece, slice it into thick, even portions to ensure consistent cooking. Because this recipe involves raw meat, ensure that all surfaces and utensils used during the preparation are thoroughly cleaned and sanitized after handling to maintain a safe cooking environment.

Instructions

Layering the Ingredients

1. 1Prepare the Slow Cooker
   Place the thick slices of beef chuck at the bottom of the slow cooker insert. Scatter the chopped shallots evenly over the meat, then sprinkle the dried tarragon on top. Pour the beef broth over the ingredients to provide the base for the cooking liquid.
   Look for The beef should be arranged in a single layer if possible to ensure even cooking.
   Tip Ensure the beef is not trimmed of all fat, as the connective tissue will break down during the long cook time to create a tender texture.

At this stage, your slow cooker should be neatly layered with the beef at the bottom, followed by the shallots and herbs. The broth should be added carefully to avoid splashing. Verify that all ingredients are evenly distributed to ensure that the flavors meld correctly throughout the long cooking process. Ensure the lid is securely closed before turning on the device to begin the slow braising phase.

Slow Cooking the Beef

2. 2Cook the Beef
   Cover the slow cooker and cook on low for 8 hours. The beef is finished when it reaches an internal temperature of 145°F (63°C). Once cooked, transfer the beef to a clean plate and let it rest for at least 5 minutes before serving.
   Look for The meat will be fork-tender and easily pull apart when finished.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed throughout the cooking process to maintain a consistent temperature and moisture level inside the cooker.

During this phase, the aroma of the tarragon and beef will become noticeable in your kitchen. The beef will gradually transition from raw to tender as the connective tissues break down.

You can check the progress by looking through the lid, but avoid opening it. By the end of this phase, the meat will be cooked through, and the liquid will have become infused with the savory juices of the beef and aromatics.

Finishing the Sauce

3. 3Finish the Sauce
   In the slow cooker, whisk the dijon mustard and heavy cream into the remaining pan juices until smooth and combined. Serve the beef slices warm with a generous pour of the creamy tarragon mustard sauce over the top.
   Look for The sauce should be glossy and thick enough to coat the back of a spoon.
   Tip If the sauce needs further thickening, you may simmer it on the stovetop for a few minutes after whisking in the cream.

Once the beef is removed and resting, the final phase involves creating the creamy sauce. By whisking the cream and mustard into the hot cooking liquid, you create a rich, emulsified sauce. The mixture should appear smooth and glossy, with a distinct tarragon aroma. Ensure the sauce is heated through until it reaches a consistent, thick texture that coats the back of a spoon before serving.

Common mistakes

Avoid lifting the slow cooker lid frequently during the cooking process. Every time the lid is opened, heat escapes and the cooking time is extended, which can lead to uneven results. Additionally, do not be tempted to add the heavy cream and mustard too early.

These ingredients require only a brief warming period at the end; adding them at the start would cause the cream to separate or curdle during the long, slow heat of the cooking cycle.

How to tell it’s done

The beef is considered done when it is fork-tender, meaning it can be easily pierced and pulled apart with minimal resistance. To ensure food safety, use a meat thermometer to check that the internal temperature of the thickest part of the meat reaches at least 145°F (63°C).

This temperature indicates that the meat is fully cooked and safe to consume, while the long duration of the low-heat cooking ensures the desired texture is achieved throughout.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest