Ingredients
Scale
- 3 lbs boneless chuck roast
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 4 carrots, cut into 2-inch pieces
- 4 medium Yukon Gold potatoes, quartered
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 2 bay leaves
Instructions
- Season the roast generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary.
- Heat olive oil in a large skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Transfer the seared roast to a 6-quart slow cooker. Add onion, garlic, carrots, and potatoes around the meat.
- Pour in beef broth and Worcestershire sauce. Add bay leaves.
- Cover and cook on LOW for 8–9 hours or HIGH for 5–6 hours, until meat is fork-tender.
- Remove bay leaves before serving. Serve with some of the cooking liquid spooned over the top.
Notes
- For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the cooking liquid during the last 30 minutes.
- For extra richness, add 1 tbsp butter at the end.
- Leftovers taste even better the next day—great for meal prep!
- Prep Time: 20 minutes
- Cook Time: 8 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (about 6 oz beef + 1/2 cup veggies)
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 38g
- Cholesterol: 105mg
