Ingredients
Scale
- 3–4 lb beef chuck roast
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 carrots, peeled and cut into chunks
- 4 potatoes, peeled and quartered
- 4 garlic cloves, minced
- 1 cup beef broth (or red wine)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
- Season the Beef: Generously season the beef chuck roast on all sides with salt, black pepper, and your favorite dried herbs like garlic powder, onion powder, and paprika.
- Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the beef roast on all sides until browned, about 2-3 minutes per side. This locks in the juices and creates a flavorful crust.
- Prepare the Slow Cooker: Place the sliced onion, carrots, and potatoes at the bottom of the slow cooker. Add the minced garlic on top.
- Add the Beef: Place the seared beef roast on top of the vegetables in the slow cooker.
- Add the Liquid and Seasonings: Pour the beef broth (or red wine) over the roast. Sprinkle the thyme and rosemary over the top, and add the bay leaves.
- Cook Low and Slow: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the beef is tender and easily pulls apart with a fork.
- Serve: Remove the bay leaves and discard. Transfer the roast to a serving platter and arrange the vegetables around it. Use the pan drippings to make a gravy, if desired.