Slow Cooker Beef Roast
Ingredients
3–4 lb (1.4–1.8 kg) beef chuck roast
2 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp paprika
1 onion, sliced
4 garlic cloves, minced
4 carrots, cut into chunks
4 potatoes, cut into chunks
2 cups beef broth
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 sprigs fresh rosemary (optional)
2 tbsp cornstarch + 2 tbsp water (optional, for gravy)
Instructions
Season the beef roast with salt, pepper, garlic powder, onion powder, thyme, and paprika.
Heat olive oil in a skillet over medium-high heat and sear the roast for 3–4 minutes per side until browned.
Place the onions, carrots, potatoes, and garlic in the bottom of the slow cooker.
Lay the roast on top of the vegetables.
In a bowl, whisk together the beef broth, Worcestershire sauce, and tomato paste. Pour over the roast.
Add rosemary if using.
Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the beef is fork-tender.
For gravy, mix cornstarch with water, stir into the cooking liquid, and cook on HIGH for 10–15 minutes until thickened.
Slice or shred the beef and serve with the vegetables and gravy.
Slow Cooker Tip
Avoid lifting the lid while cooking. Every time you open the slow cooker, heat escapes and can add 20–30 minutes to the cooking time. Keep the lid closed until the roast is done for the most tender, juicy results.
Prep Time: 15 minutes
Cook Time: 8–10 hours (LOW) or 4–5 hours (HIGH)
Total Time: About 8½–10½ hours
Servings: 6–8
