A seared chuck roast slow-cooked with potatoes, carrots, and onions until it falls apart, finished with a silky gravy made right from the juices.
3 to 4 pounds boneless beef chuck roast
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons vegetable oil
1 large yellow onion, cut in wedges
5 garlic cloves, smashed
2 tablespoons tomato paste
1½ cups beef broth
1 tablespoon worcestershire sauce
4 fresh thyme sprigs
1 fresh rosemary sprig
2 bay leaves
1½ pounds baby gold potatoes
4 large carrots, cut in 2-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 tablespoon unsalted butter
Pat the chuck roast dry and season all sides with salt and pepper.
Heat the oil in a large skillet over medium-high heat. Sear the roast 4 to 5 minutes per side until deeply browned. Transfer to the slow cooker.
Lower the heat to medium. Add the onion and garlic to the skillet and cook 2 minutes. Stir in the tomato paste for 1 minute, then pour in the broth and Worcestershire and scrape up the browned bits.
Arrange the potatoes and carrots around the roast. Pour the skillet liquid over everything and tuck in the thyme, rosemary, and bay leaves.
Cover and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, until the beef shreds easily with a fork.
Move the beef and vegetables to a platter and tent with foil. Strain the liquid into a saucepan and skim the fat. Bring to a simmer, whisk in the cornstarch slurry, and cook 2 to 3 minutes until thickened. Whisk in the butter and season to taste.
Slice or shred the beef, spoon the gravy over, and garnish with parsley.
Chuck roast gives the most tender result.
Cook on LOW for best texture.
Skim the fat before thickening the gravy.
Freeze the beef and gravy without the potatoes.
Find it online: https://recipeshots.com/slow-cooker-pot-roast/