Slow-Cooked Beef Chuck Roast with Carrots and Garlic Herb Gravy

Ingredients

For the beef and vegetables

• 2½–3 lb (1.1–1.4 kg) beef chuck roast, cut into large cubes

• 4 medium carrots, peeled and cut into chunks

• 1 large yellow onion, chopped

• 5–6 garlic cloves, minced

• 4 cups (950 ml) beef broth

• 2 tablespoons olive oil

• 1 teaspoon salt, or to taste

• 1 teaspoon freshly ground black pepper

• 1 teaspoon dried thyme

• 2 bay leaves

• 1 teaspoon dried rosemary (optional)

• 1 tablespoon Worcestershire sauce (optional)

Optional thickener

• 2 tablespoons cornstarch

• 2 tablespoons cold water

For garnish

– 2 tablespoons chopped fresh parsley

Instructions

Step 1: Prepare the beef

Pat the beef cubes dry with paper towels. Season evenly with salt, black pepper, thyme, and rosemary if using. Cutting the beef into similarly sized pieces helps it cook evenly.

Step 2: Brown the beef

Heat olive oil in a large heavy-bottomed pot over medium-high heat. Working in batches, brown the beef for 3–4 minutes per side. Avoid overcrowding the pot, as this can prevent proper browning.

Transfer the browned beef to a plate. Keep the browned bits in the pot because they add flavor to the broth.

Step 3: Sauté the vegetables

Add the chopped onion and carrots to the same pot. Cook for 4–5 minutes, stirring occasionally. Add the minced garlic and cook for another 30–60 seconds until fragrant.

Step 4: Add the broth

Return the browned beef to the pot. Pour in the beef broth and Worcestershire sauce, if using. Add the bay leaves and stir gently to combine.

The liquid should come partway up the beef. Add a little more broth if necessary.

Step 5: Simmer until tender

Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and cook for approximately 2½–3½ hours, stirring occasionally, until the beef is fork-tender.

Keep the liquid at a gentle simmer rather than a rapid boil. Cooking time depends on the size of the beef pieces and the cut of meat.

Step 6: Make the gravy thicker

If you prefer a thicker gravy, mix the cornstarch and cold water in a small bowl until smooth.

Remove the bay leaves, stir the cornstarch slurry into the simmering broth, and cook uncovered for 3–5 minutes until the sauce thickens.

Taste and adjust the salt and pepper as needed.

Step 7: Finish and serve

Turn off the heat and let the stew rest for 5 minutes. Sprinkle with fresh parsley and serve hot with the carrots and plenty of savory gravy.

Nutrition Information

Estimated per serving, assuming 6 servings and excluding optional cornstarch.

Nutrition varies with the beef’s fat content, broth brand, and portion size.

Helpful Cooking Tips

• Choose chuck roast: It becomes especially tender with prolonged, moist cooking.

• Do not skip browning: It adds a rich, savory flavor and darker color to the gravy.

• Cut carrots into large chunks: This helps prevent them from becoming mushy.

• For extra flavor: Add a splash of Worcestershire sauce or a teaspoon of tomato paste.

• For a slow cooker: Brown the beef first, then transfer everything to the slow cooker. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until fork-tender.

• Storage: Refrigerate leftovers in an airtight container for 3–4 days, or freeze for up to 3 months.

Allergy and Dietary Information

• Nuts: No nuts are included in the basic recipe.

• Dairy: Naturally dairy-free when prepared with the listed ingredients.

• Gluten: Check the beef broth and Worcestershire sauce labels; use certified gluten-free products if needed.

• Lower sodium option: Choose low-sodium beef broth and season gradually.

Serving suggestions: Enjoy this beef stew with mashed potatoes, steamed rice, crusty bread, or buttered egg noodles for a satisfying homemade meal.