Ingredients
Scale
- 3–4 lbs beef chuck roast
- 4 large carrots, peeled and cut into chunks
- 6 medium Yukon Gold or Russet potatoes, quartered
- 1 large yellow onion, sliced into wedges
- 2 cups beef broth
- 4 cloves garlic, minced
- 2 bay leaves
- 3–4 sprigs fresh thyme
- 1 tsp paprika (optional)
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp olive oil (for optional searing)
Instructions
- Trim excess fat from the chuck roast. Peel and chop carrots, quarter potatoes, and slice the onion. Mince the garlic.
- Heat olive oil in a skillet over medium-high heat. Season the roast with salt and pepper, then sear on all sides for 4-5 minutes per side until browned.
- In the slow cooker, layer carrots, potatoes, and onions. Sprinkle garlic over the vegetables. Place the seared roast on top.
- Pour beef broth over the contents. Add bay leaves, thyme, paprika, salt, and pepper.
- Cover and cook on low for 8 hours (or high for 4-5 hours). Check tenderness near the end; the roast should easily pull apart with a fork.
Notes
- Searing the roast adds extra flavor but is optional.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg