Description
A tender and flavorful chuck roast slow-cooked with hearty vegetables and savory broth until perfectly juicy and fall-apart soft, making for a comforting and satisfying 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 & Seasonings
- 2 cups beef broth
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Sear the Roast: Heat olive oil in a pan over medium-high heat and sear the chuck roast on all sides until browned, locking in flavor and juices.
- Prepare Slow Cooker: Place the seared roast into the slow cooker’s base to start the slow cooking process.
- Add Vegetables: Arrange the chunks of carrots, quartered potatoes, and sliced onion around the roast inside the slow cooker.
- Add Broth and Seasonings: Pour in the beef broth, then add the minced garlic, thyme, salt, and pepper evenly over the ingredients.
- Slow Cook: Cover and cook on low heat for 8 hours or on high heat for 4–5 hours until the meat is tender and easily pulls apart.
- Serve: Once cooked, serve hot with the vegetables and the flavorful cooking juices spooned over top.
Notes
- Add mushrooms along with the vegetables for an enhanced earthy flavor.
- For a thicker sauce, create a cornstarch slurry and stir it into the juices before serving.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low) or 4-5 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
