Ingredients
Scale
- Oil
- 3 lb chuck roast, trimmed if needed
- 2 tablespoons steak seasoning
- 1 tablespoon dried thyme
- 1 cup beef broth
- ⅓ cup water
- 1 tablespoon cornstarch
- 2 lbs potatoes (optional)
- 1 lb carrots (optional)
- 1 yellow onion (optional)
- 1 tablespoon steak seasoning (optional)
- 1½ teaspoons thyme (optional)
Instructions
- Coat each side of the roast with oil. Mix steak seasoning and thyme in a small bowl. Season both sides of the roast liberally.
- Heat a skillet over high heat. Sear each side of the roast for 2-3 minutes. Place the roast in the slow cooker.
- Pour beef broth into the skillet. Simmer for one minute, scraping the bits from the bottom. Transfer all liquid to the slow cooker.
- If using vegetables, wash, peel, and cut them into large pieces. Toss with oil, steak seasoning, and thyme. Place them on top of the roast.
- Cook on low for 7-8 hours or high for 3.5-4 hours.
- After the cooking time, check tenderness with a fork. Dissolve cornstarch in water and stir into the slow cooker liquid. Cover and cook for 1 more hour.
- Remove the meat, separate from fat, and serve with thickened gravy.
Notes
- Trim excess fat from the roast for better texture.
- Low and slow cooking yields the most tender results.
- If gravy is too thin, cook uncovered on high to thicken.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg