Ingredients
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3–4 lb (1.4–1.8 kg) beef chuck roast
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1½ lb (680 g) potatoes, peeled or unpeeled and cut into chunks
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4–5 medium carrots, peeled and cut into large pieces
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1 large onion, sliced
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4–6 garlic cloves, minced
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1½ cups (360 ml) beef broth
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2 tablespoons Worcestershire sauce
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2 tablespoons olive oil, for searing
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon salt, or to taste
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½ teaspoon black pepper
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1 tablespoon tomato paste (optional)
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1 bay leaf (optional)
For thick gravy (optional)
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2 tablespoons cornstarch
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2 tablespoons cold water
Instructions
1. Season the beef. Pat the chuck roast dry with paper towels. Season all sides with salt, black pepper, thyme, and rosemary. Rub the minced garlic over the meat.
2. Sear the beef. Heat olive oil in a large skillet over medium-high heat. Sear the roast for 3–5 minutes per side until browned. This step adds flavor but can be skipped if necessary.
3. Add the vegetables. Place sliced onions in the bottom of the slow cooker. Add the potatoes and carrots around the edges. Place the beef roast in the center, on top of the vegetables.
4. Prepare the cooking liquid. Mix the beef broth, Worcestershire sauce, and tomato paste, if using. Pour the mixture around the beef. Add the bay leaf. The liquid does not need to cover the meat.
5. Cook slowly. Cover with the lid and cook on LOW for 8–9 hours or HIGH for 4–5 hours. Avoid lifting the lid unnecessarily. The beef is ready when it is very tender and pulls apart easily with a fork.
6. Shred the beef. Transfer the cooked roast to a cutting board. Shred it using two forks or cut it into slices. Return the beef to the slow cooker and let it absorb the cooking juices for 5–10 minutes.
7. Make the gravy (optional). Pour about 2 cups of cooking liquid into a saucepan and bring it to a gentle simmer. Mix the cornstarch with cold water until smooth. Slowly whisk this mixture into the simmering liquid. Cook for 1–3 minutes, stirring until thickened. Add salt and pepper to taste.
8. Serve. Arrange the beef, potatoes, and carrots on a serving platter. Spoon the cooking juices or thickened gravy over the top.