Ingredients
Scale
- 3 lb chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Worcestershire sauce
- 1 cup beef broth
- 4 medium carrots, peeled and cut into chunks
- 4 medium Yukon Gold potatoes, quartered
- 1 large yellow onion, cut into wedges
- 3 garlic cloves, minced
- 2 sprigs fresh rosemary
- 1 tsp dried thyme
- 2 tbsp cornstarch (optional for thickening)
- 2 tbsp cold water (optional for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chuck roast dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned (about 3–4 minutes per side). Transfer to the slow cooker.
- Add onions, carrots, potatoes, garlic, rosemary, and thyme around the roast in the slow cooker.
- Pour in beef broth and Worcestershire sauce over the top. Cover and Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until meat is fork-tender.
- Optional: Remove roast and vegetables. Mix cornstarch and cold water until dissolved, then stir into remaining liquid in the slow cooker. Cover and cook on HIGH for 10–15 minutes to thicken the sauce.
- Slice or shred beef, return to slow cooker, stir gently, and garnish with fresh parsley before serving.
Notes
- For richer flavor, deglaze the skillet with a splash of red wine after searing and add to the slow cooker.
- Don’t skip searing—the Maillard reaction adds essential depth to the final dish.
- Leftovers reheat beautifully and make great sandwiches or freezer meals.
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (about 6 oz beef + 1 cup veggies)
- Calories: 485 Kcal
- Sugar: 7 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 125 mg
