Ingredients
Scale
- 3 lbs boneless chuck roast, trimmed
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 4 garlic cloves, minced
- 4 medium carrots, cut into 2-inch pieces
- 4 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 2 tbsp butter, optional for richness
Instructions
- Pat beef dry, season generously with salt, pepper, garlic powder, onion powder, and rosemary.
- In a skillet over medium-high heat, sear beef in olive oil until deeply browned on all sides (about 3–4 minutes per side).
- Transfer beef to slow cooker. Add garlic, Worcestershire sauce, and beef broth.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.
- 30 minutes before serving, add carrots, potatoes, and onion to the slow cooker.
- Stir in butter (if using) just before serving for extra richness.
Notes
- For extra depth, deglaze the skillet with a splash of red wine after searing and add to the slow cooker.
- For thicker gravy, remove meat/veg, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the cooking liquid, and heat on HIGH for 10 minutes.
- Leftovers freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 7 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving (approx. 6 oz beef + 1 cup veg)
- Calories: 385 Kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 95 mg
