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Slow Cooker Beef Roast

A comforting and hearty dish that transforms simple ingredients into a delicious family meal cooked slowly to perfection.
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Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 Tbsp olive oil Adds a rich depth to the flavor.
  • 3 lb chuck roast The star of the dish; tender and juicy!
  • to taste Salt and freshly ground black pepper Essential for seasoning.
  • 1 medium yellow onion, peeled, halved and cut into thick slices Sweet and savory, it adds a wonderful base flavor.
  • 5 cloves garlic, minced Fresh garlic gives it that extra flavor boost.
  • 1 1/4 cups beef broth Creates the perfect cooking environment.
  • 2 tsp Worcestershire sauce A splash of umami goodness.
  • 1 Tbsp minced fresh thyme Earthy and aromatic, it makes everything taste better!
  • 1 Tbsp minced fresh rosemary A fragrant herb that complements the beef beautifully.
  • 2.5 lbs small Yukon gold potatoes, left whole Creamy and buttery, no need to peel!
  • 5 medium carrots, peeled and cut into 1-inch pieces Sweet and healthy, they add color and flavor.
  • 2.5 Tbsp cornstarch mixed with 3 Tbsp beef broth (optional) For thickening the gravy.
  • 2 Tbsp chopped fresh parsley A pop of color and brightness.

Method
 

Preparation
  1. Start by heating 1 Tbsp of olive oil in a large pot over medium-high heat.
  2. Pat the chuck roast dry with paper towels, then generously season it all over with salt and pepper.
  3. Sear the roast in the pot until it’s beautifully brown on both sides, about 4 to 5 minutes per side.
  4. Remove the roast and place it in your slow cooker.
  5. Add the remaining 1/2 Tbsp olive oil to the pot. Toss in the onion slices and sauté them for 2 minutes until they become translucent.
  6. Add in your minced garlic and sauté for an additional 30 seconds.
Cooking
  1. Pour the onion-garlic mixture over the roast in the slow cooker.
  2. Pour in the beef broth and Worcestershire sauce, followed by the minced thyme and rosemary.
  3. Layer the small Yukon gold potatoes and carrot pieces over the onions in the slow cooker.
  4. Pour the beef broth mixture evenly over the top and season with a pinch of salt and pepper.
  5. Cover the slow cooker and let it cook on low heat for about 8 to 9 hours.
Finishing Touches
  1. Once done, remove the roast and vegetables. Shred the roast with two forks and discard any fat.
  2. To make a gravy, pour the broth through a fine mesh strainer into a small saucepan over medium-high heat.
  3. Whisk the cornstarch mixture and add it to the saucepan. Bring it to a simmer until thickened.
  4. Plate your roast and veggies, pour the gravy over the top, and finish with a sprinkle of fresh parsley.

Notes

You can prep the ingredients the night before. If your roast seems dry, it might have cooked too long. Feel free to swap in other root vegetables.