Description
A hearty, slow-cooked beef chuck roast paired with carrots and potatoes in a savory herb-infused gravy. The meat is seared first for maximum depth of flavor.
Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 4 large carrots, cut into 2-inch chunks
- 1.5 lbs Yukon Gold potatoes, cut into 2-inch chunks
Instructions
- Season the beef roast on all sides with salt and black pepper.
- Heat oil in a large skillet over medium-high heat. Sear the beef for 4-5 minutes per side until browned, then remove from the pan.
- In the same skillet, sauté the sliced onions until translucent. Stir in the minced garlic for 30 seconds, then remove from heat.
- Place the sautéed onions and garlic at the bottom of the slow cooker.
- Set the seared roast on top of the onions.
- Mix beef broth, Worcestershire sauce, thyme, and rosemary together, then pour over the meat.
- Arrange the potato chunks and carrot chunks around the sides of the beef.
- Cover and cook on low for 8 to 10 hours, or until the beef is fork-tender.
- Remove the meat to a plate and let it rest for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American