Ingredients
Scale
- 3-4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 carrots, peeled and sliced
- 4 potatoes, cubed
- 3 cloves garlic, minced
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- Salt and pepper to taste
- Fresh thyme sprigs
Instructions
- Season the beef roast with salt and pepper. Heat olive oil in a skillet and brown the roast on all sides.
- Place the browned roast in the slow cooker. Add sliced onions, carrots, potatoes, garlic, thyme, beef broth, and Worcestershire sauce.
- Cover and cook on low for 8 hours, or until beef is tender.
- Remove the roast and vegetables, and serve hot, spooning gravy over the top.
Notes
- Feel free to add other root vegetables like parsnips or turnips for extra flavor.
- Thicken the gravy with a cornstarch slurry if desired.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow cooking
- Cuisine: American
- Diet: Comfort food
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg