Description
A classic comfort meal that transforms a hearty beef chuck roast into melt-in-your-mouth perfection. This slow-cooked dish is packed with nutritious root vegetables like baby potatoes and carrots, simmered in a savory, aromatic broth seasoned with fresh garlic and dried thyme. It is the ideal balanced dinner for busy families, offering deep, rustic flavors with minimal hands-on effort and simple, wholesome ingredients.
Ingredients
2 teaspoons olive oil or avocado oil
2.5 to 3 lbs beef chuck roast
1 large yellow onion, sliced into 0.5-inch thick rounds
1 teaspoon fine salt
0.5 teaspoon freshly cracked black pepper
1 teaspoon dried thyme
6 to 7 garlic cloves, minced
24 ounces baby yellow potatoes, halved if large
1 lb carrots, peeled and cut into 2- to 3-inch chunks
2 cups low-sodium beef broth
Instructions
Heat the oil in a large skillet over medium-high heat and sear the beef chuck roast on all sides until browned.
Layer the sliced onions on the bottom of the slow cooker.
Place the seared beef on top of the onions.
Season the roast evenly with salt, black pepper, dried thyme, and minced garlic.
Arrange the potatoes and carrots around the roast.
Pour the beef broth over the meat and vegetables.
Cover and cook on low for 7 to 8 hours, or until the beef is fork-tender.
Remove the meat and shred using two forks before serving with the vegetables and cooking juices.
Notes
Ensure the beef is patted dry with paper towels before searing for a better crust. For extra flavor, you can deglaze the skillet used for searing with a splash of the broth before pouring it into the slow cooker.