Description
A tender and flavorful chuck roast slow-cooked with vegetables and broth until perfectly juicy and fall-apart soft, ideal for a comforting family meal.
Ingredients
Meat
- 1.5 kg chuck roast
Vegetables
- 4 carrots (cut into chunks)
- 4 potatoes (quartered)
- 1 onion (sliced)
- 2 cloves garlic (minced)
Liquids & Seasoning
- 2 cups beef broth
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Searing the Roast: Heat olive oil in a pan over medium-high heat and sear the chuck roast on all sides until browned. This step locks in the flavors and creates a rich crust.
- Preparing the Slow Cooker: Place the seared chuck roast in the slow cooker. Surround it evenly with the carrots, potatoes, and sliced onion.
- Adding Flavor: Pour in the beef broth, then add the minced garlic, thyme, and season with salt and pepper according to your taste.
- Slow Cooking: Cover and cook the roast on low for 8 hours or on high for 4 to 5 hours, until the meat is tender and easily shredded with a fork.
- Serving: Carefully remove the roast and vegetables from the slow cooker and serve hot with the cooking juices ladled over the top for extra flavor.
Notes
- For extra flavor, add mushrooms along with the vegetables.
- If you prefer thicker gravy, thicken the slow cooker juices with a cornstarch slurry before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
