Ingredients
Scale
- 3-4 lb beef chuck roast
- 4 large carrots, sliced
- 4 potatoes, quartered
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tsp dried thyme
Instructions
- Season the beef roast with salt, pepper, and thyme.
- Heat olive oil in a skillet and brown the beef on all sides; transfer to slow cooker.
- Add garlic, onions, carrots, and potatoes around the beef.
- Pour beef broth over the ingredients.
- Cover and cook on low for 8 hours until the beef is tender.
- Slice and serve with the vegetables and gravy.
Notes
- For extra flavor, add a splash of red wine or Worcestershire sauce.
- Use fresh herbs for a more aromatic dish.
- Ensure vegetables are cut uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Method: Slow Cooking
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 slice with vegetables
- Calories: 480 Kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 7g
- Protein: 35g
- Cholesterol: 110mg