Description
A tender, melt-in-your-mouth beef chuck roast cooked slowly with vegetables and finished with a rich, thick herb gravy. This set-it-and-forget-it meal is perfect for busy weeknights and freezes beautifully.
Ingredients
Scale
- 3 to 4 pounds beef chuck roast (boneless or bone-in)
- 1 large yellow onion, chopped into rough chunks
- 4 cloves garlic, minced
- 4 large carrots, peeled and cut into 2-inch chunks
- 1.5 pounds Yukon Gold potatoes, cut into 1-inch cubes
- 2 cups low-sodium beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 bay leaf
- 2 tablespoons unsalted butter
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water
- Salt and black pepper to taste
- 1 tablespoon oil (for searing)
Instructions
- Chop the onion, carrots, and potatoes into rustic chunks and place them in the bottom of a 6-quart slow cooker to create a bed for the meat.
- Pat the beef chuck roast dry with paper towels and season generously with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the beef for 2-3 minutes on each side until a deep brown crust forms. Remove from heat.
- Place the seared beef on top of the vegetables in the slow cooker.
- In a small bowl, whisk together the beef broth, tomato paste, minced garlic, dried thyme, dried rosemary, dried oregano, and bay leaf.
- Pour the liquid mixture over the beef, ensuring the meat is mostly submerged. Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours until the meat is fork-tender.
- Remove the beef from the slow cooker and set it on a cutting board. Cover with foil to keep warm.
- If desired, remove large vegetable chunks with a slotted spoon. Sprinkle the cornstarch slurry over the liquid in the slow cooker and whisk vigorously to dissolve.
- Cook on HIGH for 15-20 minutes until the gravy thickens. Stir in the 2 tablespoons of butter for a glossy finish.
- Slice the beef against the grain and serve with the vegetables and herb gravy.
- Serve with mashed potatoes, egg noodles, or crusty bread.
Notes
[‘Searing the beef is highly recommended for flavor, though not strictly necessary.’, ‘Cook on LOW for best texture; HIGH heat may result in slightly less tender meat.’, ‘Always mix cornstarch with cold water before adding to hot liquid to prevent lumps.’, ‘Let the meat rest for 5-10 minutes after removing from the cooker to redistribute juices.’, ‘This recipe freezes well for up to 3 months.’]
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 slice of beef with
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Carbohydrates: 25
- Fiber: 3
- Protein: 35
Keywords: slow cooker, beef chuck roast, pot roast, easy dinner, family meal, herb gravy, comfort food, freezer friendly