Ingredients:
For the roast:
3–4 lb chuck roast (well-marbled)
Salt & black pepper (to taste)
2 tbsp olive oil (optional, for searing)
1 large onion, sliced or chopped
4 cloves garlic, minced
4–5 carrots, peeled & cut into chunks
4–5 potatoes, quartered (Yukon Gold or red potatoes work best)
2 cups beef broth
1 tbsp Worcestershire sauce
2 tsp fresh rosemary (or 1 tsp dried)
2 tsp fresh thyme (or 1 tsp dried)
2 bay leaves
Instructions:
Optional Step: Sear the roast
1. Season the roast generously with salt and pepper.
2. Heat oil in a skillet over medium-high heat. Sear roast for 3–4 minutes per side until browned. This adds great flavor, but you can skip it if short on time.
Main Steps:
3. Place the onions, carrots, and potatoes in the bottom of the slow cooker.
4. Set the roast on top of the vegetables.
5. Add garlic, rosemary, thyme, and bay leaves.
6. Pour beef broth and Worcestershire sauce over everything.
7. Cover and cook on:
Low for 8–10 hours, or
High for 4–6 hours (low and slow gives the best texture).
8. Check tenderness — the roast should shred easily with a fork.
Optional Gravy (from the juices):
1. Remove meat and vegetables from the slow cooker.
2. Strain out bay leaves/herbs.
3. Pour remaining liquid into a saucepan.
4. Mix 2 tbsp cornstarch with 3 tbsp cold water, then stir into the liquid.
5. Simmer over medium heat until thickened (5–10 minutes).
️ Serving Suggestions:
Serve with crusty bread, over mashed potatoes, or as is — it’s a full meal!
Would you like a version with wine, without potatoes, or keto-friendly?
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