Ingredients
Scale
- 3–4 lb chuck roast
- 1 tbsp olive oil
- 1 onion, sliced
- 4 carrots, cut into chunks
- 4 gold potatoes, quartered
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season roast with salt and pepper on all sides.
- In a hot skillet, sear roast for 2–3 minutes per side.
- Place onion, carrots, and potatoes into the slow cooker.
- Add garlic, thyme, bay leaf, and Worcestershire sauce.
- Place seared roast on top of vegetables.
- Pour in beef broth around the sides.
- Cover and cook on low for 8 hours or high for 4–5 hours.
- Remove bay leaf before serving. Let rest 10 minutes before slicing.
Notes
- Optional: Deglaze skillet with beef broth or red wine after searing and pour into slow cooker for extra flavor.
- Store leftovers in airtight containers for up to 4 days, or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American