Description
A hearty and savory slow-cooked chuck roast with carrots, onions, and a rich gravy.
Ingredients
Scale
- 3–4 tablespoons olive oil
- 3–5 pound chuck roast
- 6 large carrots unpeeled cut in half
- 2 onions cut into large chunks
- 4 cloves garlic minced
- 4 cups beef broth, low sodium
- 2 sprigs thyme
- 2 sprigs rosemary
- 3 tablespoons butter
- 3 tablespoons flour
- to taste Kosher salt
- to taste Pepper
Instructions
- Generously add salt and pepper both sides of the roast.
- Heat a large heavy bottom pot or cast iron skillet on medium high. Add 2 tablespoons of the oil and add the roast and sear on each side about 2 minutes then flip and sear another 2 minutes. Remove and place roast in the slow cooker.
- Add the rest of the oil to the skillet and add the onions and carrots and cook 3-4 minutes just until a little caramelization starts. Remove them and add them to the slow cooker with the garlic.
- Add the beef broth, thyme and rosemary.
- Cook on low for 8 hours or on high for 5-6 hours.
- Once roast is done, strain 2 cups liquid from slow cooker and set aside.
- In a skillet melt 3 tablespoons butter, whisk in flour and cook on low for 1 minute to get rid of the flour taste.
- Add 2 cups liquid and whisk together until combined. Bring to a low boil then reduce heat. Simmer liquid until it thickens.
- Serve roast with mashed potatoes or white rice with the gravy.
Notes
- For extra flavor, consider adding Worcestershire sauce to the broth.
- This recipe pairs well with a side of green beans or a simple salad.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg