Description
Experience the ultimate comfort meal with this slow-braised beef chuck roast. By cooking the beef low and slow over a bed of hearty root vegetables, you achieve a melt-in-your-mouth tenderness that is packed with deep, savory flavor. This set-and-forget recipe is perfect for busy home cooks who crave restaurant-quality results without the fuss of constant monitoring.
Ingredients
3–4 lbs Beef Chuck Roast
1 lb Baby Carrots
1.5 lbs Yukon Gold Potatoes, cut into 2-inch chunks
1 large Yellow Onion, roughly chopped
2 cups Low-sodium Beef Broth
4 cloves Garlic, minced
1 tsp Dried Thyme
2 tbsp Worcestershire sauce
Kosher salt and black pepper to taste
Instructions
Season the beef roast thoroughly with kosher salt and black pepper on all sides.
Sear the beef in a hot pan over medium-high heat for three minutes per side until a deep brown crust develops.
Place the chopped onions, carrots, and potatoes into the bottom of the slow cooker basin.
Set the seared beef roast on top of the bed of vegetables.
Whisk together the beef broth, minced garlic, Worcestershire sauce, and dried thyme.
Pour the liquid mixture over the beef and vegetables.
Cover and cook on low for 8 hours until the meat is fork-tender.
Notes
Ensure the beef roast has good marbleized fat content for the best texture. If you don’t have baby carrots, you can substitute with chopped large carrots. The vegetables act as a rack to protect the beef from direct heat, so do not skip layering them at the bottom.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg