Description
A delicious slow-cooked beef chuck roast seasoned to perfection with garlic, herbs, and spices.
Ingredients
Scale
- 3 pounds boneless beef chuck roast
- 8 small cloves garlic (for encrusting the beef)
- 1 ½ teaspoons Kosher salt (plus more to taste)
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 3 teaspoons fresh thyme and rosemary, minced (or 2 teaspoons dried Italian seasoning)
- Olive oil (for searing)
- 1 medium yellow onion, chopped
- 2 medium carrots, peeled and cut into large chunks
- 2 stalks celery, chopped
- 6 cloves garlic, smashed
- 1 pound baby potatoes (whole or halved)
- 4 sprigs fresh rosemary and thyme
- 1 ½ cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon tomato paste
- Kosher salt
- ground black pepper
- Chopped Italian parsley (for garnish)
- 3 teaspoons cornstarch
- 2 tablespoons room temp water
Instructions
- Season the beef: Pat dry the chuck roast well with paper towels. Using a paring knife, make about 8 deep incisions over the roast and insert the small garlic cloves all the way through. Season both sides with olive oil, Kosher salt (1 ½ teaspoons), ground black pepper (1 teaspoon), garlic powder (2 teaspoons), and the minced thyme and rosemary.
- Sear: In a large cast iron skillet over medium-high heat, heat a few generous drizzles of olive oil. Sear on both sides until a golden brown crust forms, about 5-6 minutes per side undisturbed. Set aside.
- Add everything into the slow cooker: In a large 8-quart slow cooker, add half of the chopped onions, carrots, celery, smashed garlic, and a few potatoes to help elevate the beef. Then place the seared beef on top, followed by the remaining vegetables, garlic, and potatoes. Tuck in the sprigs of rosemary and thyme.
- Pour the cooking liquid: In a bowl, whisk together the beef broth, Worcestershire sauce, balsamic vinegar, tomato paste, Kosher salt (1 teaspoon), and ground black pepper (½ teaspoon). Pour the liquid into the slow cooker evenly. The liquid should come a little less than halfway up the roast, not fully submerged, as it will release plenty of juices as it cooks.
- Cook on LOW: Cover with the lid and cook on LOW for 8 hours until it’s tender.
- Shred and serve: Transfer the roast to a cutting board and shred into medium-sized chunks. Serve on a platter along with the potatoes, vegetables, and the juices (or make a gravy, see below). Garnish with chopped Italian parsley and serve warm with bread for soaking up all the gravy!
- How to make gravy: Strain the cooking liquid into a saucepan and skim off excess fat if needed. Bring to a low simmer. Make a cornstarch slurry (2-3 teaspoons cornstarch diluted with 2 tablespoons water), then slowly whisk it into the simmering liquid until thickened to your liking.
Notes
- This dish is perfect for family gatherings or meal prep, as it feeds a crowd and offers leftovers for days.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg