Ingredients

For the roast

• 1.5–2 kg (3–4 lb) beef chuck roast

• 2 tbsp vegetable or olive oil

• 1½ tsp salt

• 1 tsp freshly ground black pepper

• 1 tsp paprika

• 1 tsp garlic powder

For the gravy

• 1 large onion, finely chopped

• 4 cloves garlic, minced

• 2 tbsp tomato paste

• 2 cups (480 ml) beef broth

• 1 tbsp Worcestershire sauce

• 1 tsp dried thyme

• 1 tsp dried rosemary

• 2 bay leaves

• 1 tbsp soy sauce, optional

• 2 tbsp butter

• 3 tbsp all-purpose flour

• ½ cup (120 ml) cold water

Optional vegetables

• 3–4 carrots, cut into large pieces

• 500–700 g potatoes, cut into large chunks

• 200 g mushrooms, sliced

Step-by-Step Instructions

1. Prepare the beef

Take the chuck roast out of the refrigerator about 20–30 minutes before cooking.

Pat it thoroughly dry with paper towels.

Mix the salt, black pepper, paprika and garlic powder. Rub the seasoning evenly over every side of the beef.

2. Sear the roast

Heat the oil in a large heavy skillet over medium-high heat.

Place the roast in the hot pan and sear for approximately 3–4 minutes per side.

You want a deep brown crust—not to cook the beef through.

Transfer the browned roast to the slow cooker.

3. Cook the onions and garlic

Using the same skillet, add the chopped onion.

Cook for 3–4 minutes until softened and lightly browned.

Add the minced garlic and cook for another 30–60 seconds.

Add the tomato paste and stir for about 1 minute.

4. Deglaze the pan

Pour in about ½ cup of the beef broth.

Scrape the browned bits from the bottom of the skillet with a wooden spoon.

Those browned bits add a lot of flavor to the gravy.

Pour everything into the slow cooker.

5. Add the remaining ingredients

Add the remaining beef broth, Worcestershire sauce, thyme, rosemary and bay leaves.

Add the optional soy sauce for a deeper savory flavor.

If using carrots and potatoes, arrange them around the roast.

The liquid should come roughly ⅓ to ½ way up the meat. You don’t need to completely submerge the roast.

6. Slow cook

LOW setting — recommended

Cook for approximately 8–9 hours.

HIGH setting

Cook for approximately 4–5 hours.

The roast is ready when it becomes extremely tender and can be pulled apart easily with a fork.

For the most tender texture, cook until the connective tissue has broken down rather than relying only on a specific clock time.

7. Make the gravy

Carefully remove the roast and vegetables from the slow cooker and place them on a serving plate.

Remove the bay leaves.

Pour the cooking liquid into a saucepan.

In a small bowl, mix:

• 3 tbsp flour

• ½ cup cold water

Whisk until completely smooth.

Bring the cooking liquid to a gentle simmer and slowly whisk in the flour mixture.

Cook for 3–5 minutes, stirring continuously, until the gravy becomes thick and glossy.

For an especially rich finish, whisk in 2 tbsp butter.

Taste and adjust the salt and pepper.

8. Shred the beef

Let the roast rest for approximately 10 minutes.

Use two forks to pull the beef into large, tender pieces.

You can either:

• Serve the roast whole with gravy poured over it, or

• Shred it and mix some of the meat directly into the gravy.

For the appearance in your photo, I’d keep some large chunks of beef and place them in the gravy rather than shredding everything finely.

 Serving

Spoon the thick gravy over the beef and serve with:

• Mashed potatoes

• Roasted vegetables

• Steamed green beans

• Dinner rolls

• Rice

• Buttered noodles

A little freshly cracked black pepper on top gives it the same rustic appearance as the reference image.

Nutrition Information

Approximate values per serving, assuming 8 servings and excluding optional potatoes/vegetables:

Actual nutrition will vary depending on the beef’s fat content, broth, Worcestershire sauce, soy sauce and serving size.

Allergens

• Milk: butter

• Gluten: regular all-purpose flour; Worcestershire/soy sauce may also contain gluten depending on the brand.

• Soy: soy sauce.

• Wheat: flour and potentially some packaged sauces.

For gluten-free preparation, use cornstarch or a gluten-free flour blend for thickening and verify that the broth and sauces are certified gluten-free.

 Key Tips for the Best Pot Roast

1. Use chuck roast — its marbling and connective tissue make it ideal for long cooking.

2. Don’t skip searing. It creates a deeper roasted flavor.

3. Don’t drown the roast in liquid. Slow cooking creates additional moisture.

4. LOW and slow gives the best texture.

5. If the beef is still tough, it usually needs more cooking time, not less.

6. Let the meat rest before shredding.

7. For an extra-rich gravy, strain the cooking liquid and remove excess fat before thickening.