Description
A hearty, one-pot meal featuring fork-tender beef chuck roast slow-cooked with carrots, potatoes, and a savory herb-infused gravy.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 lb carrots, cut into 2-inch chunks
- 1.5 lbs Yukon Gold potatoes, cut into 2-inch chunks
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast for 5-7 minutes per side until browned, then remove meat from the pan.
- In the same skillet, add diced onions and minced garlic, sautéing for 2 minutes.
- Pour a splash of beef broth into the skillet to deglaze, scraping up the browned bits from the bottom.
- Place the carrots and potatoes at the bottom of the slow cooker.
- Place the seared beef roast on top of the vegetables.
- Whisk together the remaining beef broth, Worcestershire sauce, thyme, and rosemary. Pour the mixture over the beef.
- Cover and cook on Low for 8 hours or High for 4-5 hours until the beef reaches an internal temperature of 200-205°F.
- Remove the roast to a plate and let it rest for 15 minutes before slicing or shredding. Serve with the vegetables and gravy.