Ingredients
Scale
- 3 to 4 pounds beef chuck roast
- 1 pound carrots, peeled and cut into 2-inch chunks
- 1 large yellow onion, sliced into thick wedges
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Pat the beef chuck roast dry with paper towels. Generously season all sides of the meat with salt and black pepper. Rub the spices in so they stick to the surface during the searing process.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the roast to the pan. Sear for 4 to 5 minutes per side until a deep brown crust forms. This step locks in flavor and improves the final texture.
- Place the chopped carrots and sliced onions into the bottom of the slow cooker insert. This creates a “rack” for the meat and ensures the vegetables cook in the flavorful juices at the bottom.
- In a small bowl, whisk together the beef broth, minced garlic, Worcestershire sauce, thyme, and rosemary. Place the seared roast on top of the vegetables in the slow cooker, then pour the liquid mixture over everything.
- Cover the slow cooker with its lid. Set it to cook on “Low” for 8 to 10 hours or on “High” for 4 to 5 hours. For the most tender results, the low and slow method is highly recommended.
- If you prefer a thicker sauce, remove the meat and vegetables once finished. Whisk cornstarch with a little cold water to create a slurry. Stir the slurry into the hot liquid in the slow cooker and cook on high for an additional 15 minutes until thickened.
- Cook Time: 8 hours 20 minutes
- Diet: Low-Carb, Gluten-Free