Description
A classic, hearty comfort meal that is perfect for busy weeknights. This slow cooker recipe features tender beef chuck roast, wholesome baby yellow potatoes, and sweet carrots simmered in a savory herb-infused beef broth. It is a foolproof method that ensures succulent, fork-tender meat every time, providing a deep and satisfying home-cooked dinner without the need for constant stove-side attention.
Ingredients
2 teaspoons olive oil or avocado oil
2.5 to 3 lbs beef chuck roast
1 large yellow onion, cut into 0.5-inch thick slices
1 teaspoon fine salt
0.5 teaspoon black pepper
1 teaspoon dried thyme
6 to 7 garlic cloves, minced
24 ounces baby yellow potatoes, halved if large
1 lb carrots, peeled and cut into 2– to 3-inch chunks
2 cups low-sodium beef broth
2 tablespoons cornstarch mixed with 3 tablespoons water (optional for gravy)
Instructions
Warm the olive oil in a heavy skillet over medium-high heat.
Sear the beef chuck roast on all sides until well-browned, then transfer it to the slow cooker.
Add the onion slices, salt, black pepper, dried thyme, and minced garlic to the slow cooker.
Place the potatoes and carrots around the beef.
Pour the beef broth over all ingredients.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender.
Remove the roast and vegetables carefully.
To make gravy, whisk the cornstarch-water mixture into the remaining liquid in the slow cooker and heat until thickened.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, use a high-quality low-sodium beef broth to control the final saltiness of the dish.
- Prep Time: 20
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 110mg