Ingredients
Scale
- 3–4 pound chuck roast, fat trimmed
- 3 tablespoons olive oil
- 1 yellow onion, cut into 1/2” slices
- 6 cloves garlic, smashed
- 2 tablespoons tomato paste
- 2 teaspoons brown sugar
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 2 teaspoons Worcestershire sauce
- 32 ounces beef stock
- 2 pounds carrots, peeled and cut into 2–3″ pieces
- 2 pounds baby gold potatoes, halved if they’re large
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons cornstarch, optional (for making gravy)
- Kosher salt
- fresh cracked pepper
- fresh chopped parsley for garnish
Instructions
- Heat olive oil in a large saute pan over medium-high heat.
- Pat roast dry. Season liberally on all sides with Kosher salt and freshly cracked black pepper.
- Add roast to the large saute pan and sear on all sides (including the edges), cooking for about 4-5 minutes per side. Place in slow cooker.
- Without wiping out the pan, reduce heat to medium, add onion along with a couple pinches of salt and pepper, and cook, stirring occasionally for about 4 minutes.
- Add garlic, tomato paste, brown sugar, Italian seasoning, garlic powder, onion powder, chili powder, and a couple pinches of salt and pepper. Cook for another minute or so.
- Add Worcestershire sauce to the pot along with a couple splashes of beef stock to deglaze the bottom and scrape the yummy bits off.
- Add the onion and garlic mixture, carrots, and potatoes to the large crock pot. Pour in remaining beef stock. Add a few liberal pinches of salt and pepper.
- Nestle fresh thyme, fresh rosemary, and bay leaves into the veggies.
- Put the lid on and cook on high for 5-6 hours or on low for 8-10 hours or until the roast shreds easily.
- To make gravy, if desired, strain the cooking liquid into a saucepan on the stove over medium heat.
- Dissolve 3 tablespoons cornstarch in 3 tablespoons cold water. Stir cornstarch slurry into the stock.
- Bring gravy to a simmer and simmer, stirring frequently for a few minutes or until the gravy thickens to your liking. Season to taste with salt and pepper.
- Garnish roast with fresh chopped parsley and serve with gravy.
Notes
- For a thicker gravy, increase the cornstarch slurry.
- Adjust seasoning to taste before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg