Ingredients
2 lb (900 g) beef chuck roast, cut into large chunks
4 medium potatoes, cut into wedges
3 carrots, sliced
1 medium onion, chopped
2 cups (480 ml) beef broth
2 tbsp Worcestershire sauce
2 tbsp olive oil
3 cloves garlic, minced
1 tsp paprika
1 tsp dried thyme
Salt and black pepper, to taste
Instructions
Season the beef with salt, black pepper, paprika, and thyme.
Heat olive oil in a skillet and sear the beef on all sides until browned (optional, but adds flavor).
Place the potatoes, carrots, onion, and garlic in the slow cooker.
Arrange the beef on top. Pour in the beef broth and Worcestershire sauce.
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is fork-tender and the vegetables are soft.
Spoon the rich gravy over the beef and vegetables before serving.