A tender, fall-apart beef roast simmered with vegetables in a rich, savory gravy—classic comfort food with minimal effort.
🛒 Ingredients (Serves 4–6)
- 1.2–1.5 kg (2.5–3 lb) beef chuck roast
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, chopped
- 3 potatoes, chopped
- 1 cup beef broth
- ½ cup water
- 2 tablespoons tomato paste (optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt & black pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
👩🍳 Instructions
- Season & sear (recommended)
- Pat beef dry and season with salt & pepper
- Heat oil in a pan and sear on all sides until browned
- Layer in slow cooker
- Add onions, garlic, carrots, and potatoes to the bottom
- Place beef roast on top
- Add liquids & seasoning
- Pour in broth, water, tomato paste, and Worcestershire sauce
- Sprinkle thyme and rosemary
- Cook low & slow
- LOW: 8–9 hours
- HIGH: 4–5 hours
Until beef is fork-tender
- Thicken gravy (optional)
- Mix cornstarch with 2 tbsp water
- Stir into slow cooker and cook 10–15 minutes more
- Serve
- Slice or shred beef
- Spoon gravy and veggies over the top
🍽️ Serving Ideas
- Serve with mashed potatoes or rice
- Pair with crusty bread
- Add a side of green beans or salad
🧮 WW Points Estimate
- ~5–7 points per serving (mostly from beef cut)
🔄 Ways to Lighten It Up
- Trim visible fat from beef
- Use leaner cut (like round roast)
- Reduce potatoes, add more carrots or celery
❓ FAQs
Do I have to sear the beef?
No, but it adds deeper flavor and color.
Can I cook it in the oven instead?
Yes 👍
- Bake covered at 160°C (325°F) for 3–4 hours
Why is my roast tough?
- It needs more time
👉 Slow cooking breaks down tough fibers
Can I freeze leftovers?
- Yes, up to 2–3 months
💡 Tips
- Add mushrooms for extra richness
- A splash of red wine enhances flavor
- Let meat rest before slicing for juiciness