Description
A tender, flavorful slow cooker beef roast with vegetables, perfect for family dinners. This foolproof recipe transforms tough cuts into succulent, restaurant-quality meals with minimal effort.
Ingredients
Scale
- 3–4 pound chuck roast (boneless)
- 2 tablespoons olive oil
- 1 large yellow onion, quartered
- 4 carrots, peeled and cut into 2-inch chunks
- 4 medium potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth (low sodium)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme
- 2 bay leaves
- Salt and freshly ground black pepper to taste
- 2 tablespoons cornstarch (optional)
- 2 tablespoons cold water (for cornstarch slurry)
Instructions
- Season chuck roast with salt and pepper. Heat olive oil in skillet and sear roast on all sides until brown.
- Place quartered onions at bottom of slow cooker. Add carrots and potatoes around sides.
- Add minced garlic, place seared roast on top of onions.
- Whisk together beef broth, tomato paste, and Worcestershire sauce. Pour around roast.
- Add herbs and bay leaves. Cover and cook on LOW 7-8 hours or HIGH 4-5 hours.
- Optional: Make gravy by mixing cornstarch with cold water and stirring into 1 cup of cooking liquid.
- Let rest 15-20 minutes before serving. Slice against grain and serve with vegetables.
Notes
- Chuck roast can be replaced with brisket or round roast.
- Fresh herbs can replace dried (use 3 times the amount).
- For thicker gravy, add cornstarch slurry during last 30 minutes.
- Store leftovers in airtight container for up to 4 days.
- Freeze for up to 3 months in freezer-safe container.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 6 ounces
- Calories: 420
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 38g
Keywords: slow cooker beef roast, pot roast, crockpot beef, Sunday dinner, comfort food