Ingredients
Scale
- 3 pounds beef chuck roast
- 2 tablespoons olive oil
- 4 large carrots, peeled and cut into large chunks
- 3 potatoes, cut into quarters
- 1 large onion, sliced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon cornstarch (optional, for thickening)
If you don’t have fresh thyme, feel free to substitute with 1 teaspoon of dried thyme. For a different twist, sweet potatoes can replace regular potatoes, adding a subtle sweetness to the dish.
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the chuck roast with salt and pepper, then sear it in the skillet until browned on all sides, about 4 minutes per side. This step locks in the flavors, just like my dad’s stories locked in my love for food.
- Transfer the seared roast to your slow cooker. Surround it with carrots, potatoes, onion, and garlic.
- Pour beef broth and Worcestershire sauce over the top, then add thyme sprigs and bay leaves.
- Cover and cook on low for 8 hours or until the beef is tender and easily shreds with a fork.
- If you prefer a thicker gravy, remove 1 cup of the cooking liquid, whisk in cornstarch, and return it to the slow cooker. Cook for an additional 30 minutes on high.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Slow Cooker Beef Pot Roast, recipe, cooking, food
