Ingredients
Scale
- 3–4 pounds chuck roast boneless
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil to sear roast
- 1.5 pound baby potatoes
- 4 large carrots cut into 2-inch chunks
- 8 ounces pearl onions peeled and trimmed
- 5 cloves garlic minced
- ½ cup beef broth
- 1 ounce au jus gravy dry packet
- 3 tablespoons worcestershire sauce
- 2 tablespoons cornstarch
- ½ teaspoon parsley dried
- ½ teaspoon thyme dried
- ½ cup butter sliced
Instructions
- Heat vegetable oil in a large skillet over medium-high heat.
- Season both sides of the roast with salt and black pepper.
- Add baby potatoes, carrots, pearl onions, and minced garlic to the slow cooker.
- Once the skillet is hot, sear the roast for 3-4 minutes on each side until browned, then transfer to the slow cooker.
- In a separate bowl, combine beef broth, au jus gravy dry packet, Worcestershire sauce, cornstarch, dried parsley, and dried thyme, then pour over the roast and vegetables in the slow cooker.
- Top the roast with sliced butter.
- Cover and cook on low heat for 8-10 hours until the meat is tender and easily falls apart.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For added flavor, sear the roast well to create a caramelized crust.
Adjust cooking time based on the size of the roast; larger roasts may need longer cooking times.
Serve with bread to soak up the delicious gravy.
- Prep Time: 15 minutes
- Cook Time: 495 minutes
- Category: Crock-Pot Recipes
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg