Ingredients
Scale
- 3–4 lb chuck roast, fat trimmed
- 3 tbsp olive oil
- 1 yellow onion, sliced ½”
- 6 cloves garlic, smashed
- 2 tbsp tomato paste
- 2 tsp brown sugar
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- 2 tsp Worcestershire sauce
- 32 oz beef stock
- 2 lb carrots, peeled and cut 2–3″
- 2 lb baby gold potatoes, halved if large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tbsp cornstarch (optional for gravy)
- Kosher salt and fresh cracked pepper
- Fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large sauté pan over medium-high heat.
- Pat roast dry, season with salt and pepper, and sear all sides, about 4–5 minutes per side. Transfer to slow cooker.
- In the same pan, cook onions with salt and pepper for 4 minutes.
- Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, salt, and pepper; cook 1 minute.
- Add Worcestershire sauce and a splash of beef stock to deglaze pan.
- Add onion and garlic mixture, carrots, and potatoes to slow cooker. Pour in remaining beef stock and season with salt and pepper.
- Nestle thyme, rosemary, and bay leaves among the vegetables.
- Cover and cook on high 5–6 hours or low 8–10 hours until roast shreds easily.
- Optional gravy: Strain cooking liquid into a saucepan. Dissolve cornstarch in cold water, stir into liquid, simmer until thickened. Season to taste.
- Garnish roast with parsley and serve with gravy.
Notes
- Cut carrots similarly sized as potatoes for even cooking.
- Searing the roast adds flavor and juiciness; sautéing aromatics deepens flavor.
- Check roast at 5 hrs high / 8 hrs low; remove veggies if roast isn’t shreddable yet, then return them to warm through.
- 6–7 qt crock pot recommended; halve roast if smaller.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American