Description
This is the ultimate hands‑off comfort dinner: juicy beef, buttery potatoes, sweet carrots, all slow‑cooked in a rich savory broth. Set it up in your Crock Pot and come home to dinner ready to serve.
Ingredients
Scale
- 1 (3 lb) chuck roast
- 1½ Tbsp olive oil, divided
- Salt and freshly ground black pepper, to taste
- 1 medium yellow onion, sliced
- 5 garlic cloves, minced
- 1¼ cups beef broth
- 2 tsp Worcestershire sauce
- 1 Tbsp minced fresh thyme
- 1 Tbsp minced fresh rosemary
- 2.5 lbs small Yukon gold potatoes, whole
- 5 thick carrots, peeled and cut into 1‑inch pieces
- 2½ Tbsp cornstarch mixed with 3 Tbsp beef broth (optional, for thickening gravy)
- 2 Tbsp chopped fresh parsley
Instructions
- Heat 1 Tbsp olive oil in a large skillet over medium‑high. Pat roast dry, season all over with salt and pepper.
- Sear roast 4–5 minutes per side until browned. Place in slow cooker.
- Add remaining ½ Tbsp olive oil to skillet. Sauté onion 2 minutes, then garlic 30 seconds. Pour over roast.
- Pour beef broth and Worcestershire sauce into skillet, scrape up browned bits, then add thyme and rosemary. Pour into slow cooker.
- Layer potatoes and carrots over onions in slow cooker. Cover and cook on Low for 8–9 hours until beef is fork‑tender.
- Remove roast and veggies. If desired, whisk cornstarch slurry into juices and simmer in a saucepan until thickened for gravy.
- Shred roast, keep potatoes whole or cut, plate everything, pour gravy over top, garnish with parsley and serve.
Notes
Brown the beef first for richer flavor. Use fresh herbs if possible—they elevate the dish. If gravy is too thin, thicken with a slurry. Freezes beautifully for future cozy dinners.
- Prep Time: 25 minutes
- Cook Time: 8–9 hours
- Category: Main Course
- Method: Slow Cooker / Crock Pot
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 4g
- Sodium: 690mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg