Description
A classic, hearty comfort meal featuring tender beef chuck slow-simmered with aromatic vegetables in a savory, herb-infused broth. This dish is designed to be effortless, with the slow cooker doing all the work to break down tough connective tissues into a melt-in-your-mouth perfection. It is a nutritious, protein-rich dinner that fills your home with an inviting aroma after a long day.
Ingredients
3 lbs Beef Chuck Roast
1 lb Baby Potatoes
4 large Carrots
1 large Yellow Onion
2 cups Beef Broth
4 cloves Garlic, minced
1 tsp Dried Thyme
2 tbsp Cornstarch
Instructions
Sear the beef chuck roast in a heavy skillet over medium-high heat until deeply browned on all sides.
Place chopped onions, carrots, and potatoes at the bottom of the slow cooker.
Position the seared beef on top of the vegetables.
Whisk beef broth, garlic, and dried thyme together in a bowl, then pour over the roast.
Cover and cook on low heat for 8 hours.
Remove beef and vegetables once tender.
Dissolve cornstarch in a small amount of cold water and whisk into the juices in the pot to thicken into gravy.
Notes
Use low-sodium beef broth to better control the final salt level. Ensure the cornstarch is fully dissolved in cold water before adding to the hot juices to avoid lumps.
- Prep Time: 15
- Cook Time: 480
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 110mg