Description
This delicious slow-cooked chuck roast is perfect for a cozy meal, served with tender vegetables and a rich gravy.
Ingredients
Scale
- 2 to 3 pounds chuck roast
- 1 pound baby potatoes
- 4 large carrots, peeled and cut into chunks
- 1 yellow onion, chopped
- 2 cups beef broth
- 3 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon cornstarch (optional, for gravy)
Instructions
- Pat the chuck roast dry and season with salt and pepper. Optionally, sear all sides in a hot skillet with oil to enhance flavor.
- Place chopped onions, carrots, and potatoes in the bottom of the Crock Pot. Lay the roast on top.
- Add garlic, thyme, rosemary, Worcestershire sauce, and pour in beef broth.
- Cover and cook on low for 8-10 hours or on high for 5-6 hours until meat is fork-tender.
- To thicken the gravy (optional), remove 1 cup of liquid, mix with cornstarch, heat until thickened, then return to pot.
- Shred the roast with two forks and stir into the juices. Serve hot.
Notes
- For best results, use a well-marbled chuck roast.
- Optionally, you can add other vegetables like celery or bell peppers.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 100mg