Description
A traditional, melt-in-your-mouth beef roast slow-cooked with root vegetables for ultimate comfort.
Ingredients
3–4 lbs beef chuck roast
1 large yellow onion, sliced into thick rings
4 medium carrots, cut into 2-inch chunks
1.5 lbs Yukon Gold potatoes, halved
2 cups beef broth
3 cloves garlic, smashed
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
2 sprigs fresh rosemary
Instructions
Step 1: Season the chuck roast generously with salt and pepper on all sides.
Step 2: Sear the beef in a hot skillet with olive oil until browned on all sides (about 10 minutes total).
Step 3: Place sliced onions in the bottom of a 6-quart slow cooker.
Step 4: Place the seared roast on top of the onions.
Step 5: Add carrots, potatoes, garlic, and rosemary sprigs around the meat.
Step 6: Pour the beef broth over the ingredients.
Step 7: Cover and cook on LOW for 8-10 hours until the beef is tender and pulls apart with a fork.
Notes
For the best flavor, do not skip the searing step. The browned crust adds significant depth to the gravy.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg
