Ingredients
Scale
- 3-pound chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 carrots, peeled and cut into 2-inch pieces
- 4 medium potatoes, quartered
- 1 large yellow onion, cut into Wedges
- 3 garlic cloves, minced
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
Instructions
- Season the chuck roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Place carrots, potatoes, onion, and garlic in the bottom of a 6-quart slow cooker.
- Place the seared roast on top of the vegetables.
- In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over the roast.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until meat is fork-tender.
- Optional: Remove roast and vegetables, reduce liquid on HIGH for 10–15 minutes for a thicker gravy.
Notes
- For richer flavor, add 1 tbsp apple cider vinegar to the broth.
- For extra depth, include 1 bay leaf during cooking (remove before serving).
- Let rest 10 minutes before slicing for easier serving.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (about 10 oz)
- Calories: 452 Kcal
- Sugar: 7g
- Sodium: 682mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 114mg
