Ingredients
Scale
- 3 pounds beef chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 cups beef broth
- 4 large carrots, chopped
- 4 large potatoes, chopped
- 1 large onion, sliced
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
Instructions
- Season the beef chuck roast with salt and black pepper.
- In a large skillet, sear the roast on all sides over medium heat.
- Place the roast in the crockpot and add garlic, beef broth, carrots, potatoes, onion, Worcestershire sauce, and thyme.
- Cover and cook on low for 8 hours or until the meat is tender.
- Remove the roast and vegetables, and let it rest before slicing.
- Serve with gravy made from the cooking juices.
Notes
- For extra flavor, add herbs like rosemary or bay leaves.
- Use a meat thermometer to check the internal temperature of 145°F for medium.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3 grams
- Sodium: 500 milligrams
- Fat: 15 grams
- Saturated Fat: 5 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 5 grams
- Protein: 30 grams
- Cholesterol: 90 milligrams