At a glance
| Prep | Cook | Total | Yield |
|---|---|---|---|
| 20 minutes | 8 hours (low) | about 8.5 hours | 6-8 servings |
Ingredients
- 3–4 pound chuck roast
- Salt and black pepper
- 2 tablespoons olive oil
- 1 pound baby potatoes, halved
- 4 carrots, cut into large chunks
- 1 onion, quartered
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for gravy)
Instructions
- Season the roast generously with salt and pepper. Heat the oil in a skillet over high heat and sear the roast on all sides, 2–3 minutes per side, until deeply browned. (This step is optional but adds real flavor — skip it only if you're short on time.)
- Place the potatoes, carrots, and onion in the bottom of the slow cooker. Set the seared roast on top and scatter the garlic over everything.
- Whisk together the broth, tomato paste, Worcestershire sauce, thyme, and rosemary, and pour over the roast.
- Cover and cook on low for 8–9 hours, or on high for 4–5 hours, until the meat shreds easily with a fork.
- Lift the roast and vegetables onto a platter. For a thickened gravy, pour the cooking liquid into a saucepan, bring to a simmer, and whisk in the cornstarch slurry, stirring until thickened, about 2 minutes.
- Shred or slice the roast, spoon the gravy over the top, and serve.
Quick tip: Resist the urge to check on it constantly — every time you lift the lid, the slow cooker loses heat and needs 20–30 minutes to recover. Set a timer and walk away.
Make it your own
Swap the potatoes and carrots for parsnips or turnips if that's what's in season. A splash of red wine added with the broth deepens the flavor further, though it's entirely optional.
Storing leftovers
Refrigerate in an airtight container for up to 4 days. Freeze the shredded meat and gravy together for up to 3 months; thaw overnight in the fridge before reheating.
Some links on this page may be affiliate links. If you buy through them, Rooted Seasons may earn a commission at no extra cost to you. See our affiliate disclosure for details. This recipe is for general information and isn't professional medical, dietary, or nutritional advice — if you have specific health or allergy concerns, please check with a doctor or dietitian.
