Ingredients
Scale
- 3 to 4 pound beef chuck roast
- 1 pound large carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, cut into thick wedges
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium preferred)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons cornstarch (optional, for gravy)
Instructions
- Generously season the chuck roast on all sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Place the roast in the skillet and sear for 4-5 minutes per side until a deep brown crust forms. This step is useful for developing a rich, deep flavor in the final dish.
- Place the chunks of carrots, onion wedges, and minced garlic into the bottom of your slow cooker. The vegetables will act as a bed for the meat, allowing the heat to circulate evenly and infusing the veggies with the beef’s natural juices as it cooks.
- In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary. This liquid mixture will provide the moisture needed for slow cooking and create the base for a delicious au jus or gravy.
- Place the seared chuck roast on top of the vegetables in the slow cooker. Pour the broth mixture over the top of the meat. Cover the slow cooker with its lid and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours. Cooking on low is highly recommended for the most tender results.
- Once the meat is tender, remove the roast and vegetables to a serving platter. If you prefer a thicker sauce, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this slurry into the hot liquids remaining in the slow cooker and cook on high for an additional 15 minutes until thickened.
- Cook Time: 8 hours 20 minutes
- Diet: Not specified