Description
A tender, slow-cooked beef chuck roast smothered in a rich, savory onion gravy with carrots and potatoes.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp vegetable oil
- 2 large yellow onions, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 lb carrots, cut into chunks
- 1.5 lbs potatoes, cut into 2-inch chunks
- 2 tbsp cornstarch
- 2 tbsp cold water
- Salt and black pepper to taste
Instructions
- Season the beef roast generously with salt and black pepper on all sides.
- Heat oil in a large skillet over medium-high heat. Sear the beef for 4-5 minutes per side until browned. Remove meat from pan.
- In the same skillet, add sliced onions. Sauté until softened and golden brown, about 5-7 minutes. Stir in minced garlic for 1 minute.
- Place chopped potatoes and carrots in the bottom of the slow cooker.
- Place the seared beef on top of the vegetables and pour the sautéed onions and garlic over the meat.
- Whisk beef broth and Worcestershire sauce together, then pour over the roast.
- Cover and cook on Low for 8-10 hours or on High for 5-6 hours.
- Remove the beef and vegetables to a serving platter and cover with foil.
- Mix cornstarch and cold water into a smooth slurry. Stir into the liquid remaining in the slow cooker.
- Turn the slow cooker to High for 10-15 minutes until the gravy has thickened and is glossy.
- Slice or shred the beef and serve on a platter with vegetables and a generous amount of onion gravy.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American