Ingredients
Scale
- 3 lbs (1400 g) chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 4 cups (960 ml) beef broth
- 1 onion, chopped
- 3 carrots, sliced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 2 teaspoons dried thyme
- 2 bay leaves
- 3 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch (optional, for thickening)
Instructions
- Season the chuck roast with salt and black pepper.
- In a skillet, heat olive oil over medium-high heat, then brown the roast on all sides.
- Transfer the roast to a slow cooker and add beef broth, onion, carrots, celery, garlic, thyme, bay leaves, and Worcestershire sauce.
- Cover and cook on low for 8 hours, or until the meat is tender.
- If desired, remove the roast, whisk cornstarch into the sauce for thickening, then serve with the gravy.
Notes
- For extra flavor, marinate the roast overnight with herbs and spices.
- Serve with mashed potatoes or crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: slow cooker, pot roast, tender, comfort food