Description
A delicious slow-cooked beef pot roast infused with garlic and herbs, served with a rich gravy.
Ingredients
Scale
- 3–4 lbs beef chuck roast
- 1½ lbs baby potatoes, halved
- 4 large carrots, cut into chunks
- 1 large onion, quartered
- 6 garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1½ teaspoons salt, or to taste
- 1 teaspoon black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- Fresh rosemary and thyme for garnish
Instructions
- Season the Beef: Pat the chuck roast dry with paper towels and rub all sides with salt, black pepper, smoked paprika, rosemary, thyme, and Italian seasoning.
- Sear the Roast: Heat olive oil in a large skillet over medium-high heat. Sear the beef for 3–4 minutes per side until a deep golden-brown crust develops.
- Prepare the Vegetables: Place the potatoes, carrots, onions, and minced garlic in the bottom of a 6-quart or larger slow cooker.
- Add the Beef and Broth: Place the seared roast on top of the vegetables. Pour in beef broth and Worcestershire sauce. Add Dijon mustard and butter.
- Slow Cook Until Tender: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the beef is fork-tender and easily pulls apart.
- Make the Rich Gravy: Carefully remove the beef and vegetables from the slow cooker. Pour about 2 cups of the cooking liquid into a saucepan. Mix cornstarch and cold water until smooth and whisk into the simmering cooking liquid, cooking for 2–4 minutes until thickened into a glossy gravy.
- Slice and Serve: Let the roast rest for 10 minutes. Slice against the grain or pull into large, tender pieces. Arrange the beef on a serving platter with roasted-style potatoes, carrots, and onions. Spoon the warm garlic herb gravy generously over everything and garnish with fresh rosemary and thyme.
Notes
- For best flavor, allow the roast to marinate in the seasonings for a few hours before cooking.
- You can substitute other root vegetables like parsnips or turnips for variety.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 8-10 hours on LOW or 5-6 hours on HIGH
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 100mg