Ingredients
- 3 to 4 lb chuck roast
- 1½ lb baby potatoes or Yukon gold potatoes
- 1 lb carrots, cut into thick chunks
- 1 large yellow onion, sliced
- 5 garlic cloves, minced
- 1½ cups beef broth
- ¼ cup tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 bay leaf
- 2 tablespoons olive oil, optional for searing
- 2 tablespoons cornstarch, optional
- 2 tablespoons cold water, optional
- Fresh parsley, for garnish
Instructions
- Add potatoes, carrots, and onion to the bottom of the slow cooker.
- Pat the chuck roast dry and season with salt, black pepper, thyme, Italian seasoning, and garlic.
- Optional: sear the beef in olive oil for 2–3 minutes per side.
- Place the beef on top of the vegetables.
- In a bowl, mix beef broth, tomato paste, and Worcestershire sauce.
- Pour the mixture over the beef and vegetables.
- Add the bay leaf.
- Cover and cook on low for 8–10 hours, or until the beef is fork tender.
- Remove the bay leaf and pull the beef into large chunks.
- Optional: mix cornstarch with cold water and stir into the slow cooker during the last 20–30 minutes to thicken the sauce.
- Garnish with parsley and serve hot.
Notes
If the beef feels tough, keep cooking it longer. Chuck roast needs slow cooking to become tender.
- Prep Time: 15 minutes
- Cook Time: 8–10 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American