Tender, fall-apart beef infused with garlic, rosemary, and thyme — surrounded by buttery vegetables that soak up every drop of savory flavor.
6-8 Servings
485 Calories
48g Protein
22g Carbs
21g Fat
Ingredients
For the Roast:
3 lb (1.4 kg) beef chuck roast, trimmed of excess fat
2 tbsp olive oil
1 ½ tsp salt
1 tsp black pepper
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 cup low-sodium beef broth
1 tbsp tomato paste
2 tsp dried rosemary
1 tsp dried thyme
1 tsp onion powder
For the Vegetables:
4 medium carrots, cut into large chunks
3 medium potatoes, cut into chunks (Yukon or red potatoes work best)
1 large onion, quartered
2 celery stalks, chopped
Optional: 1 cup parsnips or turnips for an earthy touch
Directions
Sear the Roast (optional but recommended):
Heat olive oil in a skillet over medium-high. Sear roast 2–3 minutes per side until browned — this locks in flavor.
Layer in the Slow Cooker:
Place carrots, potatoes, onions, and celery at the bottom. Lay the seared roast on top.
Add Seasonings:
Mix broth, tomato paste, Worcestershire sauce, garlic, rosemary, thyme, salt, pepper, and onion powder in a small bowl. Pour over the roast.
Cook:
Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until beef is fork-tender.
Serve:
Shred the beef slightly, toss with the juices, and serve over the vegetables. Spoon broth over the top for rich flavor.
Pair with crusty bread or roasted Brussels sprouts.
Add a side of horseradish or Dijon yogurt sauce for extra brightness.