Instructions
Step 1: Prepare the Beef
Pat the chuck roast dry using paper towels. Season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. Rub the seasoning all over the meat to make sure it’s well coated.
Step 2: Brown the Meat
In a large skillet, heat olive oil over medium-high heat. Sear the roast for about 3–4 minutes on each side until it forms a beautiful brown crust. This step adds depth and flavor to the final dish.
Step 3: Load the Slow Cooker
Place sliced onions and minced garlic at the bottom of the slow cooker. Lay the browned roast on top. Surround the roast with carrots and potatoes (if you’re not making separate mashed potatoes).
In a small bowl, mix the beef broth, Worcestershire sauce, and tomato paste until well combined. Pour the mixture over the roast.
Step 4: Slow Cook to Perfection
Cover and cook on LOW for 8–9 hours or on HIGH for 4–5 hours, until the beef is fork-tender and easily pulls apart. The vegetables will soak up the juices, becoming soft and flavorful.
Step 5: Make the Gravy
Once the roast is done, carefully remove the meat and vegetables. Pour the remaining liquid from the slow cooker into a saucepan. Skim off any excess fat.
In a small bowl, whisk cornstarch and water until smooth. Add this slurry to the saucepan over medium heat, stirring constantly until the gravy thickens to your desired consistency. Season with extra salt and pepper if needed.
