Ingredients — Serves 6–8
Beef
- 3–4 lb (1.4–1.8 kg) boneless beef chuck roast
- 1½ tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Gravy
- 1½ cups low-sodium beef broth
- 2 tbsp Worcestershire sauce
- 2 tbsp tomato paste
- 4 cloves garlic, minced
- 1 large yellow onion, diced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp black pepper
For thickening
- 2 tbsp cornstarch
- 3 tbsp cold water
Optional vegetables
- 1½ lb potatoes, cut into large chunks
- 3 carrots, cut into large pieces
- 2 celery stalks, sliced
Method
- Prepare the beef: Pat the chuck roast dry and season all sides with salt and black pepper.
- Brown the roast: Heat olive oil in a large skillet over medium-high heat. Brown the beef for about 3–4 minutes per side. This step is optional but adds deeper flavor.
- Prepare the slow cooker: Add onion, garlic, potatoes, carrots, and celery to the bottom if using.
- Place the browned beef on top of the vegetables.
- Make the gravy: Whisk together beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, onion powder, garlic powder, and black pepper.
- Pour the gravy mixture around and over the beef.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the beef is very tender.
- Transfer the beef to a plate and rest for about 10 minutes.
- Thicken the gravy: Pour about 1½ cups of the cooking liquid into a saucepan. Mix cornstarch with cold water until smooth.
- Bring the gravy to a gentle simmer and whisk in the cornstarch mixture. Cook for 1–2 minutes, until thickened.
- Slice or gently shred the beef and pour the rich gravy over it.
- Garnish with fresh parsley if desired.
Cooking Time
- Prep: 20–25 minutes
- LOW: 8–9 hours
- HIGH: 5–6 hours
- Rest: 10 minutes
For pot roast, the minimum safe temperature for whole beef is 145°F/63°C with at least a 3-minute rest, but chuck roast generally needs substantially more cooking time to become tender and pull apart easily.
Nut & Allergen Information
- Nuts: No nuts in the basic recipe.
- Peanuts: None.
- Dairy: None.
- Egg: None.
- Gluten: Worcestershire sauce and some packaged broths may contain gluten—check labels.
- Soy: Check packaged Worcestershire sauce and broth labels.
- Mustard: Some Worcestershire sauces may contain mustard.
Estimated Nutrition
Per serving, depending on portion size and vegetables:
- Calories: ~450–550 kcal
- Protein: ~45–55 g
- Carbohydrates: ~15–25 g
- Fat: ~22–30 g
- Fiber: ~3–5 g
- Sodium: ~600–900 mg
These are estimates and vary with the beef cut, gravy, vegetables, and portion size.
Q&A
Q: Can I skip browning the beef?
Yes. You can put the seasoned roast directly into the slow cooker; browning is mainly for extra flavor.
Q: Can I use potatoes and carrots?
Yes. They are excellent with the brown gravy and can cook alongside the beef.
Q: Why is my beef still tough after cooking?
Chuck roast usually needs more time for its connective tissue to become tender. Continue cooking until a fork slides into the meat easily.
Q: Can I make the gravy thicker?
Yes. Add a little more cornstarch slurry gradually rather than adding dry cornstarch directly to the hot liquid.
Q: How should leftovers be stored?
Refrigerate promptly in a covered container and use within 3–4 days. Reheat leftovers to 165°F/74°C.