Tender and flavorful slow-cooked beef roast with a rich, homemade gravy, perfect for a comforting and hearty meal.
Ingredients:
3-4 lb beef chuck roast
1 tablespoon olive oil
Salt and pepper to taste
1 onion, chopped
4 cloves garlic, minced
4 carrots, peeled and cut into chunks
4 potatoes, peeled and cut into chunks
2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
1/4 cup all-purpose flour
1/4 cup water
Directions:
Season the beef chuck roast generously with salt and pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the roast for 3-4 minutes on each side until browned. Transfer the roast to the crock pot.
In the same skillet, add the chopped onion and garlic, sautéing for 2-3 minutes until fragrant. Transfer to the crock pot.
Add the carrots and potatoes to the crock pot, arranging them around the roast.
Pour the beef broth and Worcestershire sauce over the roast and vegetables. Sprinkle the thyme and rosemary over the top, and add the bay leaves.
Cover and cook on low for 8-10 hours or on high for 4-5 hours, until the roast is tender and falls apart easily.
To make the gravy, remove 2 cups of the cooking liquid from the crock pot and transfer it to a saucepan. Bring to a simmer over medium heat.
In a small bowl, whisk together the flour and water to create a slurry. Slowly whisk the slurry into the simmering liquid, stirring constantly until the gravy thickens, about 5 minutes.
Serve the roast and vegetables hot, drizzled with the homemade gravy.
Prep Time: 15 minutes | Cooking Time: 8 hours | Total Time: 8 hours 15 minutes
Kcal: 500 kcal | Servings: 6 servings