Description
A tender and flavorful beef chuck roast cooked slowly in a rich broth with vegetables.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 carrots, chopped
- 4 potatoes, diced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
Instructions
- Heat olive oil in a large skillet over medium-high heat.
- Season the beef chuck roast with salt and pepper, then sear it in the skillet for about 4-5 minutes on each side until browned.
- Transfer the seared roast to the slow cooker.
- In the same skillet, add chopped onion and minced garlic, sautéing until softened.
- Add carrots and potatoes to the slow cooker around the roast.
- Pour the beef broth and Worcestershire sauce over the roast and vegetables.
- Sprinkle thyme, rosemary, and add the bay leaf.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the beef is tender.
- Remove the roast and vegetables from the slow cooker, and let rest for a few minutes before slicing.
- Serve warm with the cooking juices poured over.
- Prep Time: 15
- Cook Time: 8
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 400
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 90
Keywords: beef chuck roast, slow cooker roast, beef roast recipe, easy beef chuck roast