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
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 bay leaf
Instructions
- Season the chuck roast generously with salt and pepper on all sides.
- Heat olive oil in a skillet over medium-high heat. Sear the roast for about 2–3 minutes on each side until browned.
- In the slow cooker, layer sliced onion, chopped carrots, and quartered potatoes.
- Sprinkle minced garlic over the vegetables and add dried thyme and a bay leaf.
- Place the seared roast on top of the vegetable layer.
- Pour beef broth around the roast without disturbing it too much.
- Cover and cook on low for about 8 hours or on high for 4–5 hours.
- Remove the bay leaf before serving and let the roast rest for about 10 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: Low - 8 hours / High - 4–5 hours
- Category: Main
- Method: Slow cooker
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/8 of recipe (200g)
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 23g
- Cholesterol: 80mg