Ingredients
Scale
- 3 lbs chuck roast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 4 cloves garlic, minced
- 4 cups beef broth
- 4 medium carrots, chopped
- 4 Yukon Gold potatoes, quartered
- 1 large yellow onion, sliced
- 2 celery stalks, chopped
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Season the chuck roast with salt, pepper, garlic powder, thyme, and rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear the roast on all sides until deeply browned, about 3–4 minutes per side.
- Place the seared roast in the slow cooker. Add garlic, onions, carrots, potatoes, and celery around it.
- Pour in beef broth—enough to cover about half the meat.
- Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until meat is fork-tender.
- optional: Remove 1 cup of cooking liquid, mix with cornstarch, return to pot, and simmer 5 minutes to thicken gravy.
Notes
- For deeper flavor, deglaze the skillet after searing and add that liquid to the slow cooker.
- Add芹菜 or parsnips for extra crunch and sweetness.
- Serve over mashed potatoes, egg noodles, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooker
- Diet: High Protein
Nutrition
- Serving Size: 1 serving (approx. 8 oz beef + veggies)
