Description
A comforting, slow-cooked beef chuck roast that falls apart with a fork, served with a rich, savory gravy and tender vegetables. This set-it-and-forget-it meal is perfect for busy weeknights and meal prep.
Ingredients
Scale
- 3 to 4-pound beef chuck roast (boneless preferred)
- 2 large yellow onions, sliced into thick half-moons
- 4–5 cloves garlic, minced
- 3 large carrots, peeled and cut into chunks
- 1 pound red potatoes, halved
- 1 cup low-sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried parsley
- 2 dried bay leaves
- 2 tablespoons unsalted butter (for searing)
- 1 teaspoon salt (plus more to taste)
- 0.5 teaspoon black pepper (plus more to taste)
- 2 tablespoons all-purpose flour (for thickening)
- 2 tablespoons cold water (for slurry)
Instructions
- Prep the vegetables: Peel and chop carrots and potatoes. Slice onions into thick half-moons and mince the garlic.
- Season the beef: Pat the beef chuck roast dry with paper towels. Season all sides generously with salt and black pepper.
- Sear the meat: Heat butter in a cast iron skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a dark brown crust forms. Remove meat from pan.
- Sauté the aromatics: In the same skillet, cook onions and carrots for 3-4 minutes until softened. Add garlic and tomato paste, cooking for another minute.
- Layer the slow cooker: Place sautéed vegetables at the bottom of the slow cooker insert.
- Add the beef: Place the seared roast on top of the vegetables.
- Make the sauce: Whisk together beef broth, Worcestershire sauce, dried thyme, dried rosemary, and dried parsley. Pour over the roast and tuck bay leaves under the meat.
- Cook: Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until meat is fork-tender.
- Remove and rest: Transfer roast to a cutting board and tent with foil. Let rest for 10-15 minutes.
- Thicken the gravy: Strain cooking liquid into a saucepan and skim off excess fat. Mix flour and cold water to make a slurry. Whisk into hot liquid and simmer for 2-3 minutes until thickened.
- Serve: Slice roast against the grain and serve with gravy and vegetables.
Notes
Searing the meat is highly recommended to develop flavor through the Maillard reaction. Do not skip resting the meat to retain juices. If the gravy is too thin, simmer longer; if too thick, add more broth. For a gluten-free version, use gluten-free broth and cornstarch instead of flour.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of roast wit
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: slow cooker, beef chuck roast, crockpot recipe, easy dinner, comfort food, meal prep, tender beef, savory gravy