Ingredients:
- 1 (3–4 lb / 1.4–1.8 kg) beef chuck roast
- Salt and pepper, to taste
- 2 tbsp olive oil (for searing)
- 4 cloves garlic, minced
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 3–4 potatoes, cut into chunks (Yukon gold or red potatoes work best)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 tbsp tomato paste (optional, for added depth)
- 2 tsp dried thyme (or 1 tbsp fresh)
- 1 tsp dried rosemary (or 2 tsp fresh)
- 2 bay leaves
- Optional: 1 tbsp cornstarch + 2 tbsp water (for thickening gravy)
🍳 Instructions:
1.
Season & Sear the Roast (optional but recommended):
- Pat the roast dry and season all sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the roast for 3–4 minutes per side, until browned. Transfer to the slow cooker.
2.
Add Vegetables:
- Add onions, garlic, carrots, and potatoes around and on top of the roast in the slow cooker.
3.
Make the Broth Mixture:
- In a bowl, whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
- Pour over the roast and vegetables.
4.
Cook:
- Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until meat is fork-tender and falling apart.
5.
Make Gravy (Optional):
- Remove the roast and vegetables from the slow cooker.
- Pour the juices into a saucepan.
- Mix 1 tbsp cornstarch with 2 tbsp cold water, then whisk it into the juices.
- Simmer over medium heat until thickened into a gravy (about 5–7 minutes).
6.
Serve:
- Shred the roast and serve with the veggies and gravy.
🍽️ Tips:
- You can add other root veggies like parsnips or turnips.
- Leftovers make great sandwiches or hash.
- If you skip searing, it’ll still be good, but browning adds extra flavor.