Ingredients
Scale
- 3 to 4 pound beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt (plus more to taste)
- 1 teaspoon black pepper
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1.5 pounds baby potatoes, halved
- 1 large yellow onion, cut into thick wedges
- 4 cloves garlic, minced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons cornstarch mixed with 2 tablespoons water (optional for gravy)
Instructions
- Pat the beef chuck roast dry with paper towels and season all sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the beef to the pan. Sear the meat for 4 to 5 minutes per side until a deep, golden-brown crust forms. Transfer the seared meat to a plate and set it aside.
- Place the onions, carrots, and potatoes in the bottom of your slow cooker. These vegetables act as a natural roasting rack for the meat and will absorb the savory drippings during the long cook time. Sprinkle the minced garlic over the vegetables. Place the seared roast directly on top of the vegetable layer.
- In a small bowl or measuring cup, whisk together the beef broth and Worcestershire sauce. Pour this mixture around the sides of the roast (try not to wash off the seasoning on top of the meat). Place the fresh rosemary and thyme sprigs on top of the beef. The herbs will release their oils and infuse the entire pot with a wonderful garden-fresh scent.
- Cover the slow cooker with its lid. Cook on the LOW setting for 8 to 10 hours, or on the HIGH setting for 5 to 6 hours. For the best results and the most tender texture, the LOW setting is highly recommended. The roast is finished when it pulls apart easily with a fork.
- Carefully remove the roast from the slow cooker and place it on a cutting board. Let it rest for 10 minutes before slicing or shredding. Use a slotted spoon to remove the vegetables and place them on a serving platter. If you want a thicker gravy, whisk the cornstarch slurry into the remaining liquid in the pot and cook on HIGH for 10 minutes until thickened. Serve the beef and vegetables drizzled with the warm gravy.
- Cook Time: 8 hours 20 minutes