Description
A deeply savory, melt-in-your-mouth roast simmered low and slow with vegetables in a rich gravy.
Ingredients
- Chuck roast (3–4 lb)
- Potatoes (cubed)
- Carrots (sliced)
- Onion (thick slices)
- Beef broth
- Worcestershire sauce
- Garlic
- Salt & pepper
- Rosemary & thyme
- Cornstarch slurry (optional, for thick gravy)
Instructions
- Season roast well and sear all sides in a hot skillet.
- Add potatoes, carrots, and onions to the slow cooker.
- Set browned roast on top of veggies.
- Pour in beef broth, Worcestershire, garlic, rosemary, and thyme.
- Cook on LOW for 8 hours until fork-tender.
- Remove juices and simmer with cornstarch slurry for gravy (optional).
- Shred roast slightly and serve with vegetables and gravy ladled on top.
Notes
- For best flavor, ensure to sear the roast before placing it in the slow cooker.
- Adjust seasoning according to taste.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg