Ingredients
For the roast
- 3 lb (1.4 kg) beef chuck roast
- 1½ tbsp olive oil
- 4 cloves garlic, minced
- 1½ tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp paprika
- 1 tsp black pepper
- 1 tsp salt
Vegetables
- 1½ lb baby potatoes, halved
- 4 large carrots, cut into chunks
- 1 large onion, sliced
Cooking liquid
- 2 cups beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- 1 tbsp olive oil or butter
- 1 tsp dried Italian seasoning
- ½ tsp garlic powder
- 1 bay leaf
Instructions
- Season the beef: Pat the chuck roast dry. Rub it with olive oil, garlic, thyme, rosemary, paprika, salt, and black pepper.
- Sear the roast: Heat a skillet over medium-high heat and sear the roast for about 3–4 minutes per side until browned. This step is optional but adds flavor.
- Prepare the slow cooker: Place potatoes, carrots, and onion in the bottom.
- Add the beef: Put the seared roast on top of the vegetables.
- Make the liquid: Mix beef broth, Worcestershire sauce, tomato paste, Italian seasoning, garlic powder, and olive oil/butter. Pour around the roast.
- Add the bay leaf.
- Slow cook: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beef is very tender and easily pulls apart.
- Finish: Remove the bay leaf. Shred or slice the beef and serve with the potatoes, carrots, onions, and cooking juices.
Quick Details
- Prep: 20 minutes
- Cook: 7–8 hours on LOW
- Total: About 8 hours
- Servings: 6–8
Approximate Nutrition Per Serving
Depending on the size/fat content of the roast:
- Calories: 500–600 kcal
- Protein: 40–45 g
- Carbohydrates: 30–35 g
- Fat: 25–32 g
- Fiber: 5–6 g
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: None required
- Eggs: None
- Gluten: The basic recipe contains no wheat, but Worcestershire sauce and beef broth can vary by brand.
- Soy: Check Worcestershire sauce and broth labels.
- Main allergen: Beef is the primary animal protein.
Q&A
Q: Can I skip searing the beef?
Yes. You can put the seasoned roast directly into the slow cooker, although searing gives it a deeper flavor.
Q: Can I use a different cut of beef?
Yes. Beef brisket or another suitable slow-cooking beef cut can work, but cooking time may vary.
Q: Why is my roast tough?
It usually needs more cooking time. Chuck roast becomes tender as its connective tissue breaks down.
Q: Can I add mushrooms?
Yes. Add about 8 oz sliced mushrooms with the other vegetables.
Q: Can I make gravy from the cooking liquid?
Yes. Strain the liquid and thicken it with a cornstarch slurry, then simmer until slightly thickened.
Q: How should I store leftovers?
Refrigerate within 2 hours in a covered container and use within about 3–4 days.