Description
A tender, slow-cooked chuck roast infused with herbs, hearty vegetables, and a rich savory gravy that makes the perfect comforting family dinner.
Ingredients
3 to 4 pounds beef chuck roast
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons olive oil
1 large yellow onion, sliced
4 cloves garlic, minced
4 large carrots, cut into 2-inch pieces
1 ½ pounds baby potatoes
2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 tablespoons cornstarch
2 tablespoons cold water
Instructions
Pat the chuck roast dry and season with salt, pepper, garlic powder, and onion powder.
Heat olive oil in a skillet over medium-high heat and sear the roast for 3 to 4 minutes per side.
Place onions, garlic, carrots, and potatoes in the crockpot. Set the roast on top.
Whisk together beef broth, Worcestershire sauce, tomato paste, thyme, and rosemary. Pour over the roast.
Cover and cook on low for 8 to 9 hours or on high for 4 to 5 hours until fork-tender.
Remove roast and vegetables. Mix cornstarch and cold water, stir into crockpot liquid, and cook on high until thickened.
Serve gravy over sliced or shredded roast.
Notes
For best results, cook on low for maximum tenderness.
Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
You can add mushrooms or extra herbs for additional flavor depth.
- Prep Time: 20 minutes
- Cook Time: 8 hours